![]() ![]() Adding fresh herbs and garlic makes it a dish you will look forward to eating year after year, and perhaps more often than just on Easter Sunday. When cut between the bones, you get eight chops out of an entire rack of lamb. The rack is easy to roast as one whole piece and because the chine bone is removed, it’s easy to cut into chops after roasting. We offer “Frenched” rack of lamb, which comes from traditional French butchery: We prepare the rack for you by trimming some of the fat and cleaning the ends of the rack bones to reveal each thin rib bone. At the Organic Butcher, we like to take this holiday dish up a notch! Our Easter lamb racks are grass-fed, humanely raised, pleasantly tender and have a distinctly clean, not too gamey flavor. When it comes to a traditional Easter meal, a rack of lamb is as classic as it gets.
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