Yee-hah! Rack of lamb! Just like they make it on ocean liners, in hotels, at fancy rug joints, in revolving restaurants…and at Les Halles. Some classics, I guess, you just don’t mess with. “French cut” means the excess fat has been trimmed and the bones have been scraped down to expose the ribs. Your butcher will take care of this.
Season the racks with salt and pepper. Heat the olive oil in the sauté pan and, when the oil is hot, add