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.
A rack lamb, often referred to as a rack of lamb, consists of a section of the lamb’s ribcage, typically containing 8 ribs. It is characterized by its tender, juicy meat and a layer of fat that enhances flavor during cooking. The ribs are usually frenched, meaning the meat and fat are trimmed away from the ends of the bones for an elegant presentation. The rack is often roasted or grilled and can be served as an impressive centerpiece at meals.
"côte d'agneau"
It would be one rack of lamb and two racks of lamb.
Carré d'agneau au miel de lavande.
Depends on the herb. But lamb rack is always good , if not overcooked.
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)
Costata di agnello is an Italian equivalent of 'rack of lamb'. The feminine noun 'costata' means 'rack'. The preposition 'di' means 'of'. The masculine noun 'agnello' means 'lamb'. All together, they're pronounced 'koh-STAH-tah Dee ah-NYEHL-loh'.
To properly cut a lamb rack for cooking, first trim excess fat and silver skin. Then, separate the rack into individual chops by cutting between the bones. Season and cook the chops as desired.
A Lyon in the Kitchen - 2007 Roast Rack of Lamb - 1.16 was released on: USA: 30 August 2007
What kind of rack?
As I walked down the street, a lamb came across my path and said, "Baah."
serveur rack (sir-vi-or) rack