This dish needs no sauce but goes extremely well with a creamy potato dish like Gratin de Jabron. A small amount of fat left on the bones will sweeten the meat and heighten its lamb flavour. Lamb is available year round but is at its best in early summer. Better than new season’s lamb, which is overrated, and vastly superior to milk-fed lamb, which is virtually tasteless.
Good butchery will make carving the finished joint much easier. Ask the butcher when he splits the best ends into two racks to chop either side of the chine bone rather than through it.
© 1990 Shaun Hill. All rights reserved.