Lamb racks are often associated with quick roasting and delicate French trimming, but the shoulder rack is a different cut entirely. Coming from higher up the loin, closer to the neck, it contains more connective tissue and requires slow cooking to unlock its rich, tender texture. This Greek-style preparation enhances its natural flavour with aromatic herbs, garlic and warm spices.
Ingredients
1 Emerald Valley lamb shoulder rack
2 cups chicken stock
1 cup white wine
½ bunch rosemary
2 heads garlic, halved crosswise
1 lemon, quartered
1 teaspoon allspice
½ cup olive oil
Salt and pepper to taste
Method
Preheat the oven to 165°C.
Heat a chargrill or heavy-based pan over high heat. Season the lamb well and sear on all sides until deeply browned. Transfer to a deep gastronorm tray.
Add the stock, wine, rosemary, garlic, lemon, allspice and olive oil to the tray, ensuring the lamb is partially submerged. Cover tightly with foil and cook for 2 hours, or until the meat is tender and pulling away from the bone.
Remove from the oven and rest the lamb in the cooking juices for at least 15 minutes before slicing.
Serving suggestions
This slow-cooked lamb shoulder rack is perfect for sharing. Serve with a fresh Greek salad, roasted potatoes, or warm pita and tzatziki. It also pairs beautifully with a side of braised greens or a simple tomato and olive salsa.
Kitchen notes
Lamb shoulder racks contain more connective tissue than traditional lamb racks, making them ideal for slow cooking rather than quick roasting. Browning before braising helps develop a deeper flavour. The braising liquid can be reduced into a sauce or spooned over the lamb when serving.
As seen in autumn 2025
