Rack of lamb is one of my favourite cuts of lamb. Maybe second favourite, even--shoulder being my all time and forever number one. Larousse Gastronomique walks its readers through the process of preparing a rack of lamb so it's all pretty like, although a lot of the stuff they tell you to do has already been done by the butcher without you even having to ask. Even at supermarkets.
The recipe is about as basic as a roast gets. You season the rack and then roast it at a high temperature--at 240 for ten minutes and 220 for another ten minutes. While the meat rests you prepare a simple pan sauce using the rendered lamb fat, water (obviously you could--and should--use lamb stock if you had some handy), garlic, parsley, thyme and bay.
I'm in no mood for fucking around tonight so the sides are repeats and non-Larousse Gastronomique stuff--some roast potatoes (duck fat, naturally), some roast tomatoes (on the vine; served with leaves picked from my new basil pot plant) and some gin and tonic (garnished with lime). Wonderful.
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