- Tip: Tie two racks together and stuff with lamb sausage for an even more impressive "crown roast"
- Provenance: Colorado
- Culinary Advice: Completely debone rack, leaving all fat on, season roll and tie for "lambchetta”
Cut perpendicular to the spine, the lamb rack comes from the front portion of the loin, just behind the shoulder. Usually sold as a whole rack, or chops the lamb rack works really well lightly seasoned and quickly cooked over high heat. Removing all of the meat from the bones (frenched lamb rack) gives an elegant presentation.