Racks of Lamb

Store raw lamb loosely wrapped in plastic wrap or butcher paper in the coldest part of your refrigerator. For longer storage, wrap tightly in plastic wrap and then in foil or a freezer bag.

For even cooking, tie the rack into a uniform shape with butcher's twine before roasting.

Sear the rack of lamb in a hot pan before roasting to develop a delicious crust.

Allow the lamb to rest for at least 10-15 minutes after cooking before carving to keep it juicy.

Herbs like rosemary, thyme, and garlic

Red wine reduction sauces

Roasted root vegetables (carrots, potatoes, parsnips)

Mint sauce or jelly

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

Not allowing the lamb to rest after cooking, resulting in lost juices.

Cutting the lamb too soon after cooking, leading to a less tender texture.