Roasted rack of lamb: Perhaps the easiest of preparations, to roast your lamb preheat your oven to 450 degrees. Then season meat with salt and pepper before browning all sides in a pan with heated olive oil. Once browned, brush surface wth mustard and coat with seasoned breadcrumbs. Place rack, bone side down, in a baking dish and roast for 12-18 minutes for a medium doneness. Allow to rest for 5 minutes then serve.
Sous vide rack of lamb: If you're worried about overcooking, sous vide is a great way to insure the perfect level of even doneness with your rack of lamb. For a medium cook, set your water bath to 140 degrees and immersion cook for 2-4 hours. 2 hours will provide a bit more chew to the final product. You can also add herbs to the cooking bag for more flavor. Once cooked pat lamb dry with a paper towel, season with salt and pepper and then sear all sides in a hot skillet containing vegetable oil and butter.
Smoked rack of lamb: While nontraditional, smoked rack of lamb is a fun twist on a classic. To prepare simply brush rack with olive oil and coat with a spice blend of your choice. To cook begin by placing the lamb close to the charcoal for about 5 minutes to develop a sear, then move to the cooler side of your smoker until the lamb cooks through (132-145 degrees internal temperature).
At Acabonac Farms our lambs form a natural ecosystem alongside our other animals. They are cycled through our pastures along with cattle, chicken and pigs; with each animal lending their own special qualities to our regenerative ranching practice.
At Acabonac Farms the more you buy, the more you save. With our bulk packages you can save on every order, and sign up for a recurring order for even more savings!