General Description: A standing rib of lamb (NAMP 204A, 204B) with eight ribs, otherwise known as rack of lamb, is the ultimate roast for lamb lovers. This cut is possibly surpassed only by a lamb crown roast, made by curving around two (or sometimes three) rib halves and tying them to resemble a crown. When the ends of the rib bones are exposed, it is called a French(ed) rib or rack and is more expensive. For a guard of honor, stand the racks flesh-side out and push them together so the bones cross alternately before or after cooking.

Rack of lamb is available in many forms, depending on the origin and size of the lamb, the amount of fatty belly, or “tail,” left on, and how much of the outer fat and the cap muscles that cover the rib-eye have been removed. A foresaddle of lamb is cut straight across the carcass and includes both sides of the rib section. Boneless lamb rib-eye is also available. A small rack of lamb from New Zealand may be formed into an individual-sized crown roast.

Part of Animal: One of the five primal lamb cuts, the rack is cut from the rib section and includes ribs 5 through 12.

Characteristics: Rack of lamb is tender and juicy and has a relatively small eye covered by a layer of rather fatty and coarse-grained, though flavorful, cap meat that is sometimes removed. The eye itself is covered with a thin layer of silvery connective tissue called silverskin.

How to Choose: Imported racks of lamb are generally well trimmed, because shipping is expensive. Be sure the butcher cracks the chine (backbone) between the ribs or removes it so that the roast is easy to carve.

Amount to Buy: Allow one rack of lamb for two people. Imported lamb is smaller and can serve one person, albeit generously. An oven-ready American rack of lamb weighs about 2 pounds; an Australian rack of lamb may weigh 1 pound or less.

Storage: Store rack of lamb up to 3 days refrigerated.

Preparation:

1. Trim off excess fat. Make crisscross cuts in the remaining fat without cutting into the muscles. Cover the exposed rib bones with foil to prevent burning
2. Sear the lamb rack in a hot skillet, cool, and then coat with a seasoning paste, if desired.
3. Roast bone side down at high temperature (450°F) for 15 to 20 minutes, depending on the size and the desired doneness.
4. Allow the lamb to rest 5 to 10 minutes before carving.

Flavor Affinities: Coffee, coriander, fennel, garlic, lemons, mint, mustard, olives, oranges, rosemary, savory, thyme.