Cap On Frenched Rack of Lamb has has 7-8 ribs per rack. This cut is excellent on the grill or pan seared then finished in a hot oven. Try with our marinade below for a quick delicious flavor!
 
This 100% Grass Fed, Rack of Lamb comes from Anderson Ranches out of Oregon. This lamb is some of the best available anywhere in the USA. It is the only USDA Prime Graded Lamb in Oregon!
 
Lamb Marinade:
 
Ingredients:
Coarse Sea Salt/ Kosher Salt
Fresh Ground Black Pepper
3 Cloves Garlic, Minced
1Tbsp Fresh Rosemary, Chopped
1Tbsp Fresh Thyme, Chopped
1/4 Cup Olive Oil
1 Lemon Cut Into Wedges
 
Instructions:
Liberally sprinke meat with salt and pepper all over.
In a small bowl, combine the garlic, rosemary, thyme and a pinch of salt. Add the oil and whisk until combined.
Pour the marinade all over and turn to fully coat. Place in a ziplock bag( or wrap with plastic wrap) and place in the fridge for at least 2 hours, or overnight.
Remove when ready and cook to your liking. Finish off with a sprinkle of lemon and enjoy!