Eversfield Organic Lamb Lamb Rack of Ribs 600g

Eversfield Organic

Lamb Rack of Ribs

£8.70
£1.45 /100g
Pack Weight:600g
Quantity:

Grilled, barbecued, or slow-cooked, there are as many ways to cook your lamb rack of ribs as there are delicious ways to serve them. Whether marinade, glazed, or crusted, they are juicy organic lamb perfection.

Available for delivery from Saturday 4th January. 

 Good To Know

Ingredients & Nutritional's

Organic and Grass-Fed Lamb
Please note this is produced in a factory that handles Gluten

Nutritionals typical values per 100g | Energy 862kj/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g

Storage & Shelf Life 

Our Lamb Rack of Ribs is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.

Our Farms & Suppliers  
At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way they should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking steaks.

How To Cook  

We Recommend: 

Herb-Crusted Rack of Lamb Recipe

Ingredients:

  • 1 rack of lamb (about 8 ribs, Frenched)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
  • 2 tablespoons Dijon mustard
  • 1/4 cup breadcrumbs (panko or regular)
  • 1/4 cup grated Parmesan cheese (optional)
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon lemon juice (optional)

Instructions:

  1. Prepare the Lamb:

    • Take the rack of lamb out of the fridge 30 minutes before cooking to bring it to room temperature. Preheat the oven to 450°F (230°C).

  2. Season the Lamb:

    • Pat the lamb dry with paper towels. Season generously with salt and pepper on all sides.

  3. Sear the Lamb:

    • Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the rack of lamb, fat side down, for about 2-3 minutes until browned. Flip it and sear the other side for another 2 minutes. Remove from the heat.

  4. Prepare the Herb Crust:

    • In a small bowl, combine the minced garlic, chopped rosemary, thyme, Dijon mustard, lemon juice (if using), and 2 tablespoons of olive oil. Stir in the breadcrumbs and Parmesan cheese for added flavour and texture.

  5. Apply the Herb Crust:

    • Brush the seared lamb rack with the Dijon mustard mixture, making sure to cover all the exposed meat. Press the breadcrumb mixture onto the mustard, forming a crust on the lamb.

  6. Roast the Lamb:

    • Place the skillet with the lamb into the preheated oven (or transfer the lamb to a roasting pan if needed). Roast for about 15-20 minutes for medium-rare, or until the internal temperature reaches 125°F (52°C). For medium, roast until the internal temperature reaches 130°F-135°F (54°C-57°C).

  7. Rest the Lamb:

    • Remove the lamb from the oven, cover it with foil, and let it rest for 10 minutes. The internal temperature will rise a bit as it rests, ensuring it's tender and juicy.

  8. Slice and Serve:

    • Once rested, slice the rack of lamb between the ribs into individual chops. Serve immediately with sides like roasted potatoes, asparagus, or a fresh green salad.