Cut of the Month: Rack of Lamb

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

Mild and delicate, Lobel’s Frenched Rack of Lamb is exquisite. It is a sophisticated roast that makes a beautiful presentation and is easy to carve.

At 24 ounces, it’s the perfect cut for two to share. And since Valentine’s Day is almost here, we’ve selected Rack of Lamb as this month’s Cut of the Month.

Lamb - Frenched Rack - Plated

Selecting Lamb for Roasting

At Lobel’s, we sell only prime lamb. Always buy top grades for the most tender and flavorful meat. Most important is to find a butcher you trust, and who can make suggestions about handling and preparation.

Most lamb is six to eight months old and weighs about 35 pounds. This means that the meat is pink, firm, and lean; the external fat is firm, white, and not too thick; and the bones are moist and healthfully red. Never buy lamb with dark red meat, yellowish fat, or pure white bones; these indicate older animals whose texture will be tough and the flavor overly intense, also described as gamey.

At Lobel’s of New York, we offer All-Natural Lamb that has been raised in open meadows of the Western Plains. It is free of subtherapeutic antibiotics and growth hormones. Throughout their lives, the lambs eat a 100% vegetarian diet that never contains any artificial supplements, stimulants, or animal by-products.

The result? Delicate flavor and tenderness beyond compare.

Rack of Lamb

About Frenched Rack of Lamb

The Rack of Lamb comes from the section at the beginning of the foresaddle, right next to the loin. The rack of lamb has no tenderloin, but the eye is delicious and tender.

A Frenched Rack of Lamb has had all of the meat and fat removed from between the rib bones, which are then scraped clean, giving the roast a very clean and elegant look. For a master class on how to french a rack of lamb at home, watch as Evan Lobel shows Martha Stewart how on “Martha’s Cooking School.”

Recipes for Rack of Lamb

Frenched Rack of Lamb with Herbs and Bread Crumbs
This classic preparation yields two delicious servings—perfect for a romantic Valentine’s Day dinner!

Crusted Rack of Lamb
Because we like grilled rack of lamb so much, we are constantly on the lookout for new ways to season it. This recipe relies on the meat’s classic flavor partners: rosemary, garlic, and mustard. The result is out of this world.

Rack of Lamb with Roasted Shallot Vinaigrette
This grilling recipe from our friend Jamie Purviance of Weber Grills is one of our favorites.


What’s your favorite way to prepare rack of lamb? Do you prefer grilled or roasted? What are your favorite flavors to pair with it: mint, mustard, pistachio, rosemary, or something else? Have you ever prepared rack of lamb for Valentine’s Day?