KNOW YOUR MEAT CUTS - LAMB RACK?
Know Your Meat Cuts – Lamb Rack?
Rack of lamb is a cut of lamb from the ribs. The rib section is cut out and roasted whole, brought to table in its complete form for cutting and serving. This is a popular cut of lamb in many regions of the world and there are numerous ways to prepare it.
Sometimes called the "hotel rack," the lamb rib primal cut is where we get some of the animal's most impressive-looking cuts: lamb rib chops, lamb crown roast, and rack of lamb.
Imagine being presented a rack of lamb with all the legs perfectly frenched (fat and sinew trimmed away) and the row of chops in the rack glowing with a top crust of aromatic herbs, garlic, olive oil, and crushed pistachios. Depending on the size of the ribs, some lamb chops might comprise two ribs.
A rack of lamb or carré d'agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine and including 16 ribs or chops. At retail, it is usually sold 'single' (sawn longitudinally and including the 8 ribs on one side only), but may also be sold as a "double rack of lamb", with the ribs on both sides.
A classic way to prepare rack of lamb is with the bones "frenched" or exposed. The cut has the eye muscle in it, but no tenderloin.
To French it, you cut away from the meat between the tip of the bones to make the tips of the bones more prominent. Most restaurants serve it this way for better presentation.