A rack of lamb is a cut of meat that consists of seven or eight ribs.Food Network: Rack of Lamb and Rib Chops Recipes that utilize the rack of lamb for its main course may range from a simple roast to more elegant preparations.All Recipes: Roasted Rack of Lamb Food Network: Herb-Marinated Rack of Lamb
Frenching
Rack of lamb is often served "frenched." This term refers to cleaning the ends of the bone of the small bits of meat and extraneous tissue found there, leaving a few inches of plain bone exposed. The frenched ends are sometimes topped with paper crowns before serving for an elegant presentation.
Nutrition Information
Rack Of Lamb Recipes Featured Video
This video illustrates how to prepare a rack of lamb. The rack of lamb in the video is trimmed and frenched to remove the excess fat and meat to create the racks. It also shows how to create a marinade using dijon mustard, oil, garlic, rosemary and salt and pepper. After basting the meat, allow it to refrigerate for 30 minutes. Then it is ready to cook. Before placing the rack into the oven, cover the bones with aluminum foil to avoid charring,
References
Fast Facts
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Serving
One rack feeds two people.
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Variation
Two racks tied together in a circle make a crown roast.
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Fact:
Most tender cut of lamb
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Preparation
Usually served rare to medium rare
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Storage
Store up to 3 days, refrigerated.
