Rack of Lamb

These rib roasts are the classic “rack” of lamb: they can be Frenched and tied around delicious stuffing for a crown roast, inverted and staggered for a French rack using two roasts, or simply roasted or grilled on their own so not a morsel is trimmed. No need to take these past 145 degrees for tender perfection. Mild in flavor and delicately marbled; this is the rib-eye of lamb.

$25/lb.