Rack of Lamb

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Most of the time the racks come already trimmed, but the effort to french the ribs—trim the meat off the last two inches or so of bone—is well compensated by the drama of presenting and carving the rack at the table. If your rack is untrimmed, trim it as shown.

Because a rack of lamb cooks quickly, usually in about 25 minutes, it produces little in the way of a jus. You can make a fake jus with lamb trimmings, or you can buy a pound of lamb st