Halal Grass Fed Scottish Rack of Lamb 500 gr

Sale price £9.99 Regular price £12.50

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Buy Fresh Rack of Lamb Online with London Grocery

How to Select Fresh Rack of Lamb?

Look for light red meat. The fat should be firm and white. It’s okay to see red “blood” in bones, that means it’s a younger animal as this disappears from the marrow in older animals.

How to Store Rack of Lamb Delivered Fresh?

Lamb can be stored in either the refrigerator or freezer, depending on when it will be used. Lamb that will be used with a day or two should be stored in the refrigerator, kept in its original packaging, in the coldest area of the refrigerator.

What are Rack of Lamb's Health Benefits?

Not only is it a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia.

What's the Best Recipe for Rack of Lamb?

Herb Crusted Rack of Lamb

Ingredients

  • 1/3 cup dry breadcrumbs
  • 3 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 minced garlic clove
  • 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons Dijon mustard

Preparation

  • Preheat oven to 450°.
  • Combine the first 4 ingredients in a small bowl.
  • Sprinkle lamb evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 lamb rack to pan; cook 2 minutes on each side or until browned. Remove lamb from pan. Repeat with remaining lamb rack. Brush Dijon mustard over lamb, and press breadcrumb mixture over lamb. Place the lamb on a rack coated with cooking spray; place rack in a roasting pan. Bake at 450° for 18 minutes or until a thermometer inserted in thickest part of lamb registers 130°. Let stand 10 minutes. Cut into chops.