How to prepare a rack of lamb

How to prepare a rack of lamb

Francesco Mazzei from L'Anima restaurant in London shows you how to prepare a best end of lamb, French trim it and divide it into individual portions.

1

Cut away the thick fat from the bones of the lamb

2

Trim the meat from the fat, this can be used for a ragu or in sauce

3

Remove the fat from the loin and trim away any excess

4

Using a sharp knife scrape the bones on both sides

5

Use a kitchen cloth to pull the sinew from the bones

6

Trim any excess meat from between the bones

7

Trim any remaining fat from the loin to prevent shrinking

8

Cut into 3 portions

Lamb rack with sheeps yoghurt, pickled courgette and mint salsa verde

Lamb rack with sheep's yoghurt, pickled courgette and mint salsa verde

by Greg Cook

Recipe Collection

Best end of new season lamb with a pine nut and wild garlic crust and tarragon gnocchi

Best end of new season lamb with a pine nut and wild garlic crust and tarragon gnocchi

by Simon Hulstone

Home-smoked lamb rack with lamb jus, apricot-walnut couscous, blue cheese-lamb tikki

Home-smoked lamb rack with lamb jus, apricot-walnut couscous, blue cheese-lamb tikki

by Vineet Bhatia

Sous vide rack of lamb with zhug, buttermilk and grilled spring onions

Sous vide rack of lamb with zhug, buttermilk and grilled spring onions

by Chantelle Nicholson

Roasted rack of English lamb with chargrilled Provencal vegetables, olive tapenade and basil pesto

Roasted rack of English lamb with chargrilled Provencal vegetables, olive tapenade and basil pesto

by Matthew Tomkinson

Grilled rack of lamb with crushed Jersey Royals and anchovy butter

Grilled rack of lamb with crushed Jersey Royals and anchovy butter

by Dominic Chapman

Rack of lamb with shony seaweed crust, aubergine byaldi and confit peppers

Rack of lamb with shony seaweed crust, aubergine byaldi and confit peppers

by Andrew MacKenzie

Best end and shoulder of salt marsh lamb, red pepper, pineapple, mint oil and cobnuts

Best end and shoulder of salt marsh lamb, red pepper, pineapple, mint oil and cobnuts

by Matt Gillan

Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao

Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao

by Alfred Prasad

Home > How to cook

FOLLOW

SITES

INFORMATION

FOLLOW

© Great British Chefs 2020