Serve on the bone or off! But we suggest always buying on the bone then cutting off at home. That way you can use the bones to make lamb stock or demi.


  • 1 LAMB rack (4-6 servings), frenched

  • 1 egg white frothed with 1 tablespoon water
  • 2 Tablespoons fennel seed , ground fresh to fine powder, or fennel pollen if you can find it
  • Season with sea salt and coriander


Brush lamb rack with egg white and water;  coat generously with ground fennel powder; season with salt and coriander; refrigerate a minimum of 30 minutes before roasting.  When ready to roast, take from refrigerator and roast lamb at 425F for 20-25 minutes or until it reaches an internal temperature of 125F.  Reserve warm for 5 minutes before cutting into chops. Once cut into portions, serve immediately.(1-2 chops per serving)

ALTERNATIVE: Remove loins from the bones or ask the butcher to do it for you. (ask for the bones back). Cut loin into 4 sections each. Set the bones aside to make stock. For lamb loins, coat with seasoning as directed above.

At service, preheat indoor grill. Brush grill with high smoke point oil such as grapeseed. Place the loin sections onto the grill and cook for 2-3 minutes on each side until you no longer have red meat on the outside. Cook until internal temperature reaches 130 degrees. Remove from heat and rest 10 minutes at least. Slice each section into 4-5 pieces. Mix and match them to even out the portion size. (Remember the loin has a big end and a small, and that is why we cut each loin into fours.) Small ends can be removed first.


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