French Trimmed Rack of Lamb


We only partially French trim our racks as we believe it a sin to remove the sweet meat off the lamb ribs!:
7 Bone Rack



We only partially French trim our racks of lamb as the meat off the ribs is often the sweetest! This favourite cut radiates comfort and is perfectly juicy and tender. Cook with rosemary and/or garlic for additional taste and accompany with a side of mashed potato and fresh vegetables.

Perfect for any family feast. Why not try our ‘Rack of Welsh Lamb with Herby Crumb’ recipe which can be found on the tab above.

7 ribs will serve 2 portions. Approx weight 500g.




Rack of Welsh Lamb with Herby Mustard Crumb

Serves 2

Cooking Time 25 mins


  • French trimmed Rack of Welsh Lamb
  • Seasoning – black pepper and sea salt
  • Oil
  • 1 ½ tbsp dijon mustard

For the crumb:

  • 1 thick slice bread – made into breadcrumbs
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1 grated rind lemon


  1. Preheat the oven to 200oC. To make the crumb, put the bread into a food processor and blitz until it forms breadcrumbs , add the lemon rind and herbs.
  2. To prepare the lamb. Score the fat on the rack. Heat the pan until hot and add the oil. Sprinkle over the black pepper and sear the rack until browned on all surfaces.
  3. Remove from the pan , then smear the mustard over the fat on the lamb, sprinkle over the crumb mixture , sprinkle over with sea salt and then press down gently , pressing the crumb to stick to the mustard.
  4. Place onto a baking tray and cook for 20-25 mins if you like your lamb medium/fairly pink, 30 -35 mins if you want it well done.
  5. Allow to rest for 5 – 10mins before cutting into individual cutlets.