Rack of Lamb

A cut taken from the rib section of the animal, comprising between 6 an 8 ribs. The rack is a prime cut and can be roast whole, formed into a circular Crown Roast (when 2 are needed) or cut into individual chops and cooked accordingly. (the photograph shows an example that has been 'French Trimmed').

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.