Lamb (rack)

Description

Lamb loin is a tender, juicy piece of meat with a pink-salmon hue and a thin layer of fat, featuring a subtle, slightly sweet, characteristic lamb flavor that absorbs the aromas of herbs and spices well. From a nutritional standpoint, it provides high-quality protein, B vitamins (especially B12 and niacin), and important minerals such as iron, zinc, and selenium; it also contains beneficial fatty acids with moderate fat content, which in reasonable amounts supports muscle recovery and immune functions. The loin is best roasted whole or prepared as a "frenched rack," briefly pan-seared, grilled, or cooked sous-vide, paired with rosemary, garlic, mint, and root vegetables; it goes well with purée, peas, and red wine. Store in the refrigerator at 0–4°C for a maximum of 1–2 days, or tightly wrapped, freeze at −18°C for about 6 months; thaw slowly in the refrigerator and marinate briefly before cooking.