Rack Of Lamb: The Crown Of Sunday Dinners

Rack of lamb is a prime cut between the shoulders and the loin. The muscles don’t have to work as hard in this area which makes the cut very tender.


Meaty and easy to prepare, the cut is roasted whole (either 16 ribs for a full rack or 8 ribs for half rack) and brought to the table in its complete form for cutting into chops and serving.

A typical rack of lamb is served with the trimmed bone ends protruding referred to as French trimmed. The tips of the bones are sometimes decorated with paper frills called manchettes.

Another variation is to wrap the rack in a circle so that it resembles a crown as it is referred to England or as ‘Guard of Honour’ or carré d’agneau in France

Rack of lamb is a popular cut in many regions of the world, with just as many ways to prepare it. And it’s by far, one of our favourite Sunday dinners. At Valensbrae though, there are no manchettes!

Rack of Lamb | Ontario Sheep Farmer Style

  • 1/2 cup fresh bread crumbs
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 (7 bone) rack of lamb, trimmed and Frenched
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard

Preheat oven to 450 degrees F (230 degrees C). The oven rack should be in the centre position.

In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

Season the rack all over with salt and pepper.

Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet.

Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want.

With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

FOOTNOTE: Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits.

  • Bloody rare: 115 to 125 degrees F
  • Rare: 125 to 130 degrees F
  • Medium rare: 130 to 140 degrees F
  • Medium: 140 to 150 degrees F

Pairs with: Barolo, Ribera del Duero, Rosé Champagne

Photos Courtesy: Ontario Sheep Farmers | Keysborough Egg Farm | Baldoorfood.com

Valensbrae Farm – Pasture-raised Ontario Lamb. Pre-order lamb cuts today for early December delivery – just in time for the holidays. In addition to Dorset & Shetland sheep, Valensbrae Farm has pot-bellied pigs, Red Sexlinks layers, honey bees and two llamas Ben & Jerry.

A family-run operation led by Ted. Stark. 1527 Regional Road 97 | Puslinch | 905-659-7253 | [email protected]

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