Maggie Beer

September 22, 2016

Perhaps the easiest cut of all for roasting, pan-frying or barbecuing, is a rack of lamb. Ask the butcher to saw through the chine bone without removing it;the yellow membrane should be discarded. A properly trimmed rack should be free of any shoulder bone remnants. Some might also trim the fat, but remember fat is flavour! -MB.

Recipe: Rack of Lamb with Quince Glaze

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