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How-To

Roasting Rack of Lamb

Cooked whole, the rack is more than the sum of its chops

Fine Cooking Issue 08
Photos: Martha Holmberg & Matthew Kestenbaum
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Although rack of lamb is simply eight lamb chops left as one roast, it is altogether more splendid than serving individual chops. It remains juicier and the presentation more dramatic, while preparation itself is straightforward. Molly Stevens explains how to buy it and what’s included in the rack, and she shares a tip on how to save money and roasting time. To maximize the rack’s visual appeal and to reduce fat, she details how to “french” it, even after your butcher’s had a go at trimming it for you. The article includes recipes for an herb crust and for a mustard glaze.

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