"côte d'agneau"
Carré d'agneau au miel de lavande.
A rack of lamb refers to a cut of lamb that includes several ribs, typically from the rib section, and is often roasted whole. A French rack, on the other hand, is a specific preparation of the rack of lamb where the meat between the bones is trimmed away, and the bones are cleaned and exposed, giving it a more elegant presentation. This French technique enhances the visual appeal and allows for easier carving. Ultimately, both refer to similar cuts, but the French rack is a more refined version.
a lamb is 'un agneau' (masc.) in French.
serveur rack (sir-vi-or) rack
It would be one rack of lamb and two racks of lamb.
To French a rack of lamb for an elegant presentation, carefully trim the fat and meat from the bones to expose them, creating a clean and uniform appearance. This technique is often used in fine dining to enhance the visual appeal of the dish.
Depends on the herb. But lamb rack is always good , if not overcooked.
In French, "Lamb of God" is translated as "agneau de Dieu."
In a rack of lamb the ribs/ chops are still joined together in one piece. Lamb chops are separated / individual pieces of meat (and bone)
French for lamb is "agneau."
Filet de collier d'agneau
un lapin or if it's a nickname - Lapinou