STEPS TO COOKING A LAMB RACK

Lamb racks are such a speedy, easy, tasty meat to cook. At Torello Farm the racks are cut into 3-4 cutlet sections, French trimmed (bone area cleaned), and ready and waiting for your next meal.

To cook a 4 cutlet lamb rack:

1. Remove meat from the fridge 30 minutes prior to cooking. Take out of the packaging, place on a plate, then season all sides generously with salt.

2. Pre-heat oven to 200°C (180°C fan-forced). Have ready a frying pan that fits into the oven. Alternatively, use a small baking tray to transfer the rack onto after frying step. Optional: If you’d like the bones not to colour, wrap with a layer of foil to cover to prevent them browning.

3. Heat a heavy based frying pan over a medium-high heat. Add the lamb rack fat side down and cook until browned and the fat renders (melts), about 3-4 minutes. Turn over and cook the base of rack and underside for 1 minute each to brown. Transfer to the oven and cook for 5 minutes for medium-rare (about 60°C on a meat thermometer), or 2 minutes longer for medium. Place rack on a plate and rest for at least 5 minutes to allow juices to reabsorb and distribute through the meat.

4. Using a sharp knife, cut down between each cutlet to separate.

5. Suggested serving: accompany with Torello Farm’s salsa verde to drizzle over the cutlets with a green salad and roast potatoes for sides.

Recipe by Fiona Hammond, September 2025