Lamb is a delicate but rewarding meat; while a lot can go wrong when cooking it, when you get it right it’s an unforgettable experience. US Wellness Meats recently sent me one of their rack of lamb split loin roasts, and honestly, it was a little intimidating. Not only is this one of the most tender parts of the lamb, it needed some initial carving/butchering as well. Since one of my goals of this site is to make cooking less intimidating, I was happy to have the opportunity to demystify this formidable cut of beast.
I went with a French-inspired preparation of the dish. I carved the rack into a rolled loin roast, and used the leftover bone pieces to make an on-the-spot broth while the roast marinated. This broth then served as a base for my mint/parsley/mustard sauce.
The Domestic Man 