Tags: Food.
A rack of lamb or carré d’agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine and including 16 ribs or chops. At retail it is usually sold ‘single’ (sawn longitudinally and including the 8 ribs on one side only) but may also be sold as a double rack of lamb with the ribs on both sides.Rack of lamb is usually roasted sometimes first coated with an herbed breadcrumb persillade.
