Recipes Featuring Lamb Stew Meat
View all 1Roast Rack of Lamb
A rack is one of the most luxurious cuts from the lamb and makes a dramatic roast. Count on two ribs per person (four servings per rack) if you're using American lamb and four ribs per serving if you're using New Zealand or Australian lamb. When carving, alternate sides as you serve the ribs so one person isn't stuck with the "seconds," the ribs from the shoulder end of the rack. If you have a double rack of lamb, split it. This removes the chine bone automatically. If you have a single rack, make sure the butcher trims off the chine bone so you can carve the rack easily. French the rack and remove the layer of fat that covers half of the rack on the shoulder end. This helps the meat to cook evenly.
Roast Rack of Lamb
A rack of lamb is one of the most luxurious cuts and makes a dramatic roast. Count on two ribs per person (four servings per rack) for American lamb or four ribs per serving for New Zealand or Australian lamb. When carving, alternate sides to ensure even distribution.