Frenched Racks

Frenched racks

Description of Frenched Racks

Frenched Racks are cut from the back of New Zealand lambs. The rack is a lean and tender meat with an intense flavour. The lamb owes its authentic flavour to the grass and clover it feeds on in the wild.

 

Vacuum-packing ± 975 grams.

The most delicious flavour combinations with Frenched Racks

Lamb has its own, unique flavour. Combine your Frenched Racks with thyme and honey or add another element such as lentils. Would you rather go for the ultimate taste sensation? Then why not combine your Frenched Racks with roasted pepper coulis? You'll feel like a top chef. Frenched Racks from The Meatlovers give you the ultimate restaurant sensation at home.

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Ingredients

100% lamb

 

Nutritional values

per 100g

 

Energy 1064kJ / 256kcal
Fat 20,2g
Saturated fat 9,7g
Carbohydrates <0,5g
Sugars <0,5g
Protein 18,6g
Salt 0,0g

Put  the meat in the fridge 24 hours before usage. This is a food safe method to thaw the meat.

 

Use a frying pan with fat (oil, butter or lard) until golden brown. Turn on the oven and set to 80 ⁰C. Let the Frenched Racks hread for 15 minutes in the oven at 80 ⁰C. Add salt and pepper. Next, cut in to desired proportions.

 

Frenched Racks can also be prepared on a grill or barbecue.

Frenched racks with roasted pepper coulis

4-6 persons

 

Ingredients
Preperation
  • Frenched racks (about 1 kg)
  • 4 Red peppers
  • 2 Garlic bulbs
  • 4-6 tbsp Ras-el-Hanout
  • Olive oil
  • Pepper
  • Salt

Preheat the oven to 220°C. Put the peppers in and brown for 20-30 minutes. Remove the peppers from the oven, put them in a bowl and cover them. Let them cool off. Next, remove the skin and purée the peppers. Strain and add a little olive oil. Season with salt and pepper. Set aside.

Put the cloves from the two garlic bulbs scattered on the base of the roasting pan. Sprinkle with olive oil and put in the oven. Coat the frenched rack with the ras-el-hanout and leave for 10 minutes. Heat olive oil in a frying pan and fry the frenched rack on all sides. Place the frenched rack on the garlic cloves in the oven and let it cook for 10-15 minutes.

Remove from oven and leave to rest before cutting the ribs. Serve with pepper coulis and the puffed garlic.