Our 8 bone rack of fresh New Zealand lamb is truly outstanding, always sure to impress. Not only is it a great looking and tender cut, it is also loaded with flavour.
Cooking tips : Roast in a high oven (220ºC) for 20 minutes for pink lamb, and 5-10 minutes longer for well done. Leave to rest for 10 minutes before serving
For a mustard and herb crust crust, mix 40g softened butter, with 2 tbsp Dijon mustard, 3 tbsp breadcrumbs, a handful of mixed herbs (mint, chives, parsley and thyme) and salt and pepper, press a thin layer of the mixture over the skin side of the racks and chill in the fridge for 30 minutes or longer to allow the crust to firm up before roasting.
2 Racks per Packet