Arguably the best cut of lamb, it is best French trimmed and roasted for a short while, with just salt and pepper for seasoning.
Or so I used to believe.
The French trim superiority myth was shattered rather spectacularly one day when the Male of the House was sent off to the butcher’s. As the tale goes, when asked if the rack is to be French trimmed, he hesitantly said ‘no’, sensibly thinking he was going to be short-changed on expensive meat cut if it gets trimmed. Coming back home triumphantly, he met with a barrage of scorn and abuse for his supposed error of judgement.
And guess what? The French trimmed bits off the bone on a rack of lamb are the best morsels as it turned out. So I was forced to humbly take it all back and apologise. Between you and me though: it was serendipity rather than wisdom.
So I do now try to buy untrimmed rack, with the exception of when the lamb is getting late in the season, i.e.: fatty. That's why the recipe below calls for a trimmed rack after all.
Now the simple seasoning I still do believe in but this time I wanted to try a coating of herbs and parmesan. And it does work – didn’t even fall off much while carving. I would just say – don’t put too much breadcrumbs on, stick to herbs and hard cheese – it will be much tastier.