Carré d’Agneau Grillé

Broiled Rack of Lamb

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 racks of lamb
  • 1 teaspoon salt
  • 1 tablespoon boiling w


  1. If there is a heavy layer of fat on the lamb, trim it to ⅛ inch. Dissolve salt in boiling water. (I have a hypodermic needle and simply make injections of salt water into the meat along the bone.) With a kitchen fork make holes along the bones and pour the salt solution into the meat, but not on the outside. This salts the meat from the inside and it tastes like the la