What is it?

Rack oflambis the cut made up of the seven or eight ribs cut from either side of the spine and their attached meat. Though the ribs are sometimes cut apart and sold asrib chops, a whole rack makes an impressive presentation, and because each rib chop is small, one rack is perfect for serving two people. The meat is tender, ideal for quick, high-heat cooking methods like sear-roasting and grilling.

How to choose:

Rack of lamb looks best frenched—that is, trimmed of the meat and fat between the rib bones. You can buy the rack already frenched or do it yourself. Either way, be sure that the butcher removes the chine bone, which will allow you to cut apart the chops when you’re ready to serve.

When buying lamb, color can be an indication of age; the lighter the color the younger (and presumably more tender) the lamb will be. American and New Zealand lamb are widely available in the United States. New Zealand lamb tends to be smaller and leaner than American-raised lamb, something to keep in mind when buying individual cuts; a leg or rack of lamb may weigh as little as half of the same American cut.

Recipes

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  Recipe

  Roast Rack of Lamb with Lemon-Mint Salsa Verde

  Plan ahead because the lamb needs to marinate for at least 8 hours. To serve, lean the cut chops up against a pile of roasted garlic mashed potatoes and a…

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  Recipe

  Rack of Lamb with Fresh Mint, Golden Raisin & Pine Nut Relish

  A bright topping, sort of a cross between a gremolata and a sauce, dresses up the otherwise straightforward roast lamb. If you want deeper flavor in the relish, add a…

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  Recipe

  Rack of Lamb with Ancho-Honey Glaze

  Honey-spiced lamb is a traditional Moroccan festival meal. This simplified version makes the most of the way sweet honey balances the richness of the lamb.

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  Recipe

  Rack of Lamb with Herb & Olive Crust

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  Recipe

  Herb-Crusted Rack of Lamb