Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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
View PDF
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

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.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.