Rack of lamb grilled on wooden chopping board

Herb-Crusted Margra Rack of Lamb

Name: Three Waters Fine Meats
Address: 4027 E Lincoln Rd, Idaho Falls, ID, 83401, US
Telephone: +12085571929
Price range: $$

Margra lamb has exceptional intramuscular fat and a notably mild flavor — no gaminess, no compromise. This simple herb crust lets the lamb be the star.

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Ingredients

1 frenched Margra rack of lamb (8 bones, ~1.5–1.8 lbs)
Kosher salt and freshly cracked pepper
2 tbsp olive oil
3 garlic cloves, finely minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
2 tbsp Dijon mustard
1/4 cup breadcrumbs (optional — for extra crust)

Method

Season. Remove the rack from the fridge 30 minutes before cooking. Season generously with salt and pepper on all sides.
Sear. Heat a cast iron or oven-safe skillet over high heat with olive oil until smoking. Sear the rack fat side down for 2–3 minutes until deeply golden. Sear the underside briefly, then the ends. Remove from heat.
Make the herb crust. Mix minced garlic, rosemary, thyme, and breadcrumbs (if using) with a pinch of salt. Brush the fat side and underside of the rack generously with Dijon mustard. Press the herb mixture firmly onto the mustard-coated surfaces.
Roast. Place the rack fat side up in the skillet. Roast in a 425°F oven for 12–15 minutes for medium-rare — internal temperature of 130°F.
Rest. Rest the rack loosely tented with foil for 8 minutes before slicing. Cut between bones into individual chops and serve immediately.

Three Waters Tip: Margra is best served medium-rare. The intramuscular fat that makes it exceptional will render and enrich the meat at this temperature. Going to medium or above will diminish what makes Margra different.