Well-balanced and robust, Grass Fed Rack of Lamb is the perfect centrepiece for a celebratory dinner. Our grass-fed rack of lamb is rich and tender, with the marbling adding flavour and juiciness as the fat melts into the steak. The light summer salad of courgette, goat's curd and agretti offsets the richness of the meat, with the agretti adding a refreshing, lemony hit.



  • Preheat oven to 200C.

    Season the lamb well with olive oil, sea salt and freshly ground pepper. 

    Place a heavy based frying pan on a medium heat, add a drizzle of oil and add the lamb fat side down. Gently cook to render the lamb fat until golden and crispy, this will take a minimum of quarter an hour. 

    Place the lamb in the preheated oven for 8 minutes. Remove from the oven and rest for 10 minutes. 

    Whilst the lamb is resting, prepare the salad. 

    Chop the tomatoes into bite sized pieces and place into a large bowl with the courgettes and agretti. Drizzle with olive oil, cider vinegar, salt and pepper and toss to combine the ingredients. 

    Carve the lamb and season with more salt and pepper if necessary. 

    Serve alongside the salad, dotted with blobs of the goats curd. 

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