Guard of Honour

A guard of honour is no more than two French-trimmed racks of lamb cooked together standing upright, with the cutlet bones interleaved and presented after carving with a herb and mushroom stuffing. The bones should be scraped bare and any excess fat removed if the covering over the meat is too thick. Cut a neat diamond pattern into the fat and season generously with salt and pepper, pressing it in with your fingers. Serve the lamb with French beans or mashed potatoes.