How To Cook A Rack Of Lamb | Good Housekeeping UK

rack of lamb

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, while chicken thighs are more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is lower in calories and suitable for vegans.

Get a rack of lamb, also known as best end of neck.

Ask the butcher to remove the tough papery outer skin and the chine bone, leaving just the rib bones and an outer layer of fat.

Use the tip of the knife to cut out the small crescent of cartilage from the shoulder blade located in between the fat layers at one end.

Cut out and discard the rubbery white tendon found along the edge of the fillet.

Trim the fat off the tips of the bones, which is called English trim.

On the side where the bones are, make a vertical cut through the fat down to the rib bones about 2.5 cm in from the edge.

Cut away the fat as close to the bones as possible to expose the tips of the bones.

Cut between each bone down to the ridge of fat that remains and remove the meat and fat so that each individual bone is clearly defined.

Scrape the tops, sides, and bottoms of the exposed bones to remove all fat, meat, and connective tissue, leaving just the clean white bones.

Score the fat covering the rack in diagonal lines and then counter diagonal lines to create a diamond effect, taking care not to cut into the meat.

Roast the rack of lamb in a roasting tray at 220° Centigrade for 18 to 20 minutes for crisp golden fat and pink tender meat.

Cook for longer if you prefer your meat well done.

Rest for 5 minutes, then carve between the bones to serve individual cutlets.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens