Our lamb racks are hand-selected for large, meaty eyes. Savor the mild, distinctive flavor and tender texture. Perfect for that special dinner you are planning.
Summit Creek Natural Lamb is a fully-integrated lamb company unlike any other.
Summit Creek Lamb is all-natural lamb raised in Colorado and the Rocky Mountains with no growth stimulants or added hormones. The pure genetics and controlled feeding regimen give the meat a tender texture and mild rich flavor. This is gourmet lamb of the highest quality. Every cut is outstanding, from the elegant rack of lamb to the boneless leg roast. Summit Creek’s USDA-HAACP certified facility in Iowa maintains the highest sanitation standards and procedures. It is a family-owned business committed to preserving the land and sheep raising lifestyle for future generations.
We invite you to try our lamb. With every order, you will receive a pamphlet containing recipes, serving suggestions and nutritional information. Keep in mind that many lamb cuts, such as loin chops and sirloin steaks, are great on the grill! Send a Summit Creek Gift Box as a thank you for doing business, a welcome congratulations…or celebrate your next holiday in tasteful style.
By special order, we also offer certified Glatt Kosher Lamb gift boxes.
When you want the finest lamb available, it can only be Summit Creek Natural Lamb. Try it once and you will become one of our many satisfied customers.
Mustard and Herb Crusted Rack of Lamb
Active time: 25min
Start to finish: 1 1/2 hr
Makes: 8 Servings
Ingredients
- 1 1/2 cups fine fresh bread crumbs
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh mint
- 1 1/2 teaspoons minced fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 1/2 tablespoons olive oil
- 3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
- 2 tablespoons Dijon mustard
Special equipment: an instant-read thermometer
Preparation
Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
Put oven rack in middle position and preheat to 400°F.
Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.