Category: Lamb
Premium presentation cut with elegantly exposed bones. Restaurant quality showpiece for special occasions.
Price: from €28.89/kg
Remove the rack from the fridge 45 minutes before cooking to bring to room temperature. Score the fat cap in a crosshatch pattern. Season generously with salt and pepper. Heat a heavy ovenproof pan with olive oil over high heat. Sear the rack fat-side down for 3-4 minutes until deep golden and crispy. Sear the meat side for 1-2 minutes. Meanwhile, mix Verstegen Lamb Seasoning with Dijon mustard, fresh breadcrumbs, chopped parsley, and minced garlic to form a herb crust. Press the herb crust firmly onto the fat side of the seared rack. Place in a roasting tin, crust-side up, and roast at 200°C for 20-25 minutes for medium-rare (internal temperature 55°C) or 28-30 minutes for medium (60°C). Rest the rack on a board loosely tented with foil for 10 minutes - this is essential for juicy meat. Carve between the bones into individual cutlets. Serve with a red wine and rosemary jus, roasted root vegetables, and fresh herbs.