Rack of lamb is the most expensive cut of lamb, also fittingly known as the ‘best end’.
A rack of lamb generally serves two people. When the rib bones are scraped clean, the rack has been ‘French trimmed’. A crown roast is 2–3 racks tied together to make a circle.
Lamb is often regarded as heavy but a rack rarely is. It’s a delicate cut that would suffocate in a rich sauce: infused butter, light Indian spices and accompaniments such as summer vegetables and ratatouille are ideal
Lamb rack is best seared in a pan and finished in the oven. Be sure to remove the meat from the fridge before cooking so it can come to room temperature.