Rack of Lamb

Store uncooked rack of lamb tightly wrapped in plastic wrap or butcher paper in the refrigerator. Freeze for longer storage.

Trim excess fat and 'frenched' the bones (remove the meat and membrane from the ends of the rib bones) for a cleaner presentation.

Sear the rack of lamb on all sides before roasting to develop a flavorful crust.

Use a meat thermometer to ensure the lamb is cooked to your desired doneness (130-135°F for medium-rare).

Let the lamb rest for 10-15 minutes after cooking before slicing.

Rosemary and garlic

Mint sauce or jelly

Roasted root vegetables (potatoes, carrots, parsnips)

Asparagus

Red wine reduction sauce

Overcooking the lamb, which can make it tough and dry.

Not letting the lamb rest after cooking, causing juices to escape when sliced.

Cutting the rack into chops before resting, which can also lead to moisture loss.