Rack of lamb

Carré d’agneau

What it is

Eight ribs scraped clean to the bone — “frenched” — until the rack looks architectural; two racks interlocked become the guard of honour of British wedding tables. Under its thin cap of fat sits the tenderest lamb on the animal, built for a green persillade crust.

In the kitchen

Sear the fat cap first, paint with mustard, press on the herb crumbs, then a short hot roast: pink at the bone, rested until the juices settle.

Goes with

Rosemary Garlic Mustard Honey Thyme

Same species

Pauillac lamb Salt marsh lamb Sisteron lamb Lamb fries Lamb brain Leg of lamb

In season alongside

Saddle of lamb Albacore Allis shad Bonito (katsuo) Brill Arctic char

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