A rack of lamb, also known as carré d'agneau (though this term may also refer to other cuts), is a lamb cut that is perpendicular to the spine and includes 16 ribs or chops. In retail, it is commonly sold as a 'single' rack, which means it is sawn longitudinally and includes the 8 ribs on one side only. However, it may also be sold as a "double rack of lamb," with ribs on both sides. Another presentation involves placing two French trimmed racks together with the ribs interlinked, which is often referred to as a "guard of honour".[1]
Rack of lamb is typically roasted, sometimes with a coating of herbed breadcrumb persillade. To enhance the presentation, the tips of the bones are occasionally decorated with paper frills known as manchettes.[2]
- ^ James Peterson, Glorious French Food: A Fresh Approach to the Classics, 2002, p. 508-9
- ^ Mary Ellen Snodgrass (29 November 2004). "P". Encyclopedia of Kitchen History. Taylor & Francis. p. 717. ISBN 9780203319178. Retrieved 10 November 2013.