A statement dish of rich depth, refined simplicity, and exceptional provenance.

Beautifully marbled and impeccably trimmed, our organic rack of lamb is gently braised with fragrant rosemary, garlic, and a splash of white wine for a succulent, fall-off-the-bone tenderness that honours the integrity of the cut. This is slow food, elevated — perfect for indulgent Sunday roasts, intimate dinner parties, or any moment deserving of something truly special.

Best Enjoyed

Late autumn through early spring, when slow, comforting dishes take centre stage. Serve as the hero of a winter’s feast or as a show-stopping Easter lunch. Best shared — with fine wine and good company.

Ingredients

Serves 2–4

• 1 whole organic rack of lamb (8-bone), French-trimmed — The Organic Butchery

• 3 tbsp organic extra virgin olive oil

• 4 cloves organic garlic, peeled and lightly crushed

• 2–3 sprigs fresh organic rosemary

• 200ml organic white wine or dry vermouth

• 200ml organic chicken or lamb stock

• Sea salt and cracked black pepper, to season

• 1 tbsp organic butter (optional, for finishing)

Method

1. Prepare the Lamb

Preheat the oven to 150°C (fan 130°C) / Gas 2.
Bring the lamb to room temperature, pat dry, and season generously with salt and pepper.

Heat the olive oil in a heavy-based ovenproof pan or casserole dish. Sear the rack fat-side down first, then on all sides until golden brown (about 6–8 minutes total). Remove and set aside.

2. Build the Flavour

In the same pan, gently sauté the garlic cloves until golden and fragrant. Add the rosemary and allow it to sizzle briefly.

Deglaze the pan with white wine, scraping up any caramelised bits. Simmer for 2–3 minutes to let the alcohol evaporate slightly, then add the stock.

Return the lamb to the pan, meaty side down. The liquid should come about halfway up the sides of the meat — top up with more stock or water if needed.

3. The Slow Braise

Cover the pan with a tight-fitting lid or foil and place in the oven.
Braise for 2.5 hours, turning the rack once halfway through to ensure even cooking and flavour absorption.

The result will be luxuriously tender lamb with bone-loosening softness, yet still beautifully intact for carving and presentation.

4. To Finish

Carefully lift the rack from the braising liquid and allow to rest, loosely covered, for 10 minutes.

Meanwhile, reduce the braising liquid over medium heat to concentrate the flavours. Whisk in a little butter for a glossy finish if desired.

Slice the rack between the bones into elegant cutlets, and drizzle with the rosemary and garlic-infused jus.

Serving Suggestions

• Accompaniments: Creamed celeriac, seasonal greens, or a silky garlic mash

• Wine pairing: A bold organic Rhône-style red or a well-aged Bordeaux

Why This Dish Works

Unlike quick roasts, braising this premium cut unlocks an entirely new dimension of flavour. The gentle cooking coaxes out the lamb’s natural sweetness while keeping every bite buttery and moist. With The Organic Butchery’s high-quality, slow-reared lamb, you’ll taste the richness of the land — without ever overpowering the delicacy of the meat.