A prime cut of lamb, a whole rack will consist of eight ribs, neatly trimmed of fat. It's one of the most expensive cuts of lamb and should be roasted until pink, or medium at most. Two racks of lamb can be tied in a circle or stood facing each other with the bones interweaved, and served as a crown roast or guard of honour, respectively. Rack of lamb is popular coated in a crust (perhaps a mixture of mustard, herbs and breadcrumbs) before roasting. The rack can also be divided up and sold as individual lamb cutlets.
Article by Louisa Carter