Member's Mark Australian Frenched Lamb Rack, Case, priced per pound

Bring the unique and delicious flavor of Member's Mark Australian Frenched Lamb Rack, Case, priced per pound to your table. Sourced from the open pastures of Australia, this lamb rib rack is perfect for grilling, broiling or roasting, making them an exceptional choice for any special occasion or a cozy dinner for two with 24g of protein per serving.

A Healthy and Wholesome Choice

These Australian lamb rib racks are raised without antibiotics or added hormones, ensuring that you and your guests enjoy a healthy and delicious meal. The natural raising process on open pastures contributes to our lamb's mild flavor, making it a delightful and wholesome addition to your menu.

Perfect for Grilling and More

There's no need to limit your cooking options with this versatile Australian lamb rib rack. It's great on the grill, but you can also broil or roast it to perfection. Pair it with your favorite seasonings, marinades or sauces to create a mouthwatering dish that's sure to impress your guests.

All-Natural Australian Quality

This all-natural lamb rib rack is a product of Australia, renowned for its superior quality lamb. Raised in open pastures, these lambs enjoy a stress-free environment, resulting in a tender and flavorful meat that's perfect for any culinary adventure. Experience the difference in taste and quality with Thomas Farms lamb rib racks.

Make Any Meal Special

Whether you're hosting a dinner party, celebrating a special occasion or simply looking to elevate your weeknight meals, this rack of lamb is the perfect choice. Enjoy the tender, delicious and all-natural taste of lamb, and let their exquisite flavor make any meal a memorable one.

Lemon-Marinated Rack of Lamb Recipe

This recipe for rack of lamb takes a little more time to put together but is absolutely worth it. The lemon, garlic and fresh herb marinade is easy, just toss it together and let the flavor sink in. Top with a lemony panko crust then roast all-in-one on a sheet pan with potatoes.

Ingredients

• ½ cup lemon juice
• ¼ cup olive oil
• 4 cloves garlic, chopped
• ½ cup chopped fresh flat leaf parsley
• 2 tablespoons chopped fresh rosemary leaves
• 2 tablespoons chopped fresh oregano leaves
• 2 racks of lamb (8 ribs each)
• ½ cup plain panko
• 1 tablespoon grated lemon zest
• 1 ¼ pounds baby Yukon Gold potatoes, cut in half (or in 1-inch pieces, if large)

Directions

1. Pour the lemon juice into a glass bowl.
2. Stir in half the following: oil, garlic and herbs.
3. Remove and reserve 2 tablespoons lemon juice mixture for the potatoes.
4. Season the lamb with salt and pepper.
5. Add the lamb to the remaining lemon mixture.
6. Cover the bowl and refrigerate for 30 minutes or overnight.
7. Remove the lamb from the lemon juice mixture and pat dry (discard remaining mixture).
8. Heat the oven to 425°F.
9. Stir the remaining oil, garlic, herbs and the panko and lemon zest in another small bowl.
10. Place the lamb, fat-side up, onto a rimmed baking sheet. Press the panko mixture onto the fat sides of the lamb.
11. Toss the potatoes with the reserved lemon juice mixture and arrange on the baking sheet around the lamb.
12. Roast for 25 minutes or until the internal temperature of the lamb reaches 135°F for medium (for best results, cover and let the lamb stand for 10 minutes before slicing).

Note: It takes about 2 large lemons to yield ½ cup of lemon juice (to save time, you can also use store-bought bottled lemon juice). If you have an extra lemon, you can slice it to roast on the baking sheet with the lamb and potatoes- the roasted slices add a pop of bright flavor to your plate!