It took us a long time to get grass-fed lamb right. When lambs grow too slow, they start to taste too strong, like mutton. Moreover, there is a big difference between male and female lambs. To get the right fat percentage at the right weight, we only sell males for meat. We sell all our females as breeding stock.

Rack of lamb is a special treat at a restaurant and even more special when prepared at home.

Here is one of our favourite recipes:

Gordon Ramsay inspired rack of lamb

Crust

-1/2 cup basil leaves

-1/4 cup parsley

-1 tbsp salt

-1/2 cup parmesan

Lamb

-1 rack of lamb

-2 tbsp olive oil

- salt and pepper

-2 garlic cloves crushed

-1 bunch thyme

-2 tbsp butter, cubed

-4 tbsp Dijon

Glazed carrots

-8 small carrots whole or 4 big ones, cut in ½ inch slices

-3 star anise

-2 cinnamon sticks

-2 tbsp honey

-3 tbsp unsalted butter, cubed

-1/2 cup panko

-1/4 cup chicken stock

-salt

Potatoes

-fingerlings or small potatoes

-olive oil

-2 tbsp butter unsalted cubed

-salt and pepper

Crust:

Pulse all of the crust ingredients in a food processor until nice and green, taste and add salt if required.

For rack of lamb, preheat oven to 375 degrees. Season all sides of rack with salt and pepper. Heat a cast iron pan over medium high. Add oil and let pan begin to smoke. Add rack to pan bone side up and sear all sides for 60 seconds (until browned). Add thyme, butter and garlic to pan and baste for a minute. Transfer to oven and roast for 5-15 minutes until lamb is rare (125F internal)

Remove from oven and pan. Using a pastry brush, spread mustard on meat, wait two minutes and brush once more with mustard. Pour basil crust in a plate and dip the lamb rack into the crust mix, turning to coat.

For carrots and potatoes

Boil water with salt (enough salt you taste it). Cook carrots for 2-3 minutes. Transfer to an ice bath to stop cooking process. Drain. Heat olive oil in a pan on medium heat and add cinnamon and star anise, honey and a pinch of salt. Once honey is bubbling, add carrots and toss to coat. Cook for 3 minutes, turning frequently. Add butter and stir. Let butter begin to froth and deglaze pan with chicken stock. Cook for 3 minutes until liquid has evaporated and carrots are cooked.

For potatoes, boil in salty water, drain and slice in half. Heat oil in pan and place potatoes cut side down, season with salt and pepper. Cook for 3-5 minutes until they brown, flip them and add butter. Reduce heat to med-low and cook for another 3-5 minutes.

Enjoy!