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2
Easy
Published 2013
This is an expensive cut, but nothing beats ripping just-pink chunks of lamb from the bone, then knawing off any last, juicy scraps. I could eat a whole rack myself, but then I’m a pig. One rack between two should do fine. As with all lamb, avoid the stuff that appears in early spring. It might seem traditional, but it ain’t.
Heat the remaining oil in a hea