Eight rib chops still joined in a single elegant rack, frenched so the bones stand clean. Rack is the most refined cut on the lamb, fine-grained and mild, and roasting it whole before carving keeps every chop rosy. The dish that makes a dinner party look effortless.
16 servings per box
Nutrition Facts
| Portion size | 3oz. |
| Calories | 197 |
| Fat (g) | 11.3 |
| Cholesterol (mg) | 75 |
| Sodium (mg) | 69 |
| Carbohydrates (g) | 0 |
| Protein (g) | 22.2 |
Nutritional values are intended as a guide; actual values vary with portion size.
Cooking Instructions
Thaw in the refrigerator. Sear and Roast: Sear fat-side down 3 min in a hot oven-safe pan, coat with a Dijon and herb crust, then roast in a preheated 400F oven for 20 to 25 min. Grill: Cook over indirect medium heat 25 to 30 min, turning once. Rest 10 min before carving between the bones. Medium-rare is 130F to 135F. USDA recommends 145F with a 3 min rest.
Serving Suggestion
Sear, then roast with a Dijon-herb crust and carve into chops. Serve pink with mint sauce and roasted fingerlings for a classic plate.
How it arrives
Individually portioned, vacuum-sealed and delivered frozen to your door.