Rack Of Lamb

This cut is prized for its tenderness, flavor, and aesthetic appeal, making it a popular choice for special occasions.

    Cooking:

French-cut lamb is often roasted, grilled, or pan-seared. It can be seasoned with herbs like rosemary, thyme, or garlic, and is often served medium-rare to medium for optimal tenderness.

  
Serving:

The rack is typically sliced into individual chops before serving, with each chop featuring a clean bone handle. It's often served with sides like mashed potatoes, roasted vegetables, or a mint sauce.