The French-trimmed rack of dry-aged, grass-fed Rutland lamb is the most elegant but scrumptious butcher’s dressing of the lamb loin.
The rack of lamb is also known as Carre D’agneau. The front 7 or 8 bones of the individual lamb loins are cut into a small joint, leaving the delicious thin layer of fat over the tender meat.
The upright bones are scraped clean. Depending on appetite, and the size of the rack, you would usually allow 2 to 4 chops per person. Generally, the rack of lamb is roasted fast in a very hot oven. This crisps the beautiful sweet fat, while leaving the meat pink, juicy and tender as a cloud. Once rested, the meat can be carved into individual chops and served to raucous applause and joy.
Two racks of lamb can be cooked facing each other with their upright bones interwoven. this is known as a Guard of Honour. Three or four french-trimmed racks of local grass-fed lamb can also be expertly tied together by your local butcher to create the classic dinner party dish – Crown Roast of Lamb.
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