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rack of lamb
A rack of lamb or carré d'agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. At retail, it is usually sold 'single' (sawn longitudinally and including the 8 ribs on one side only), but may also be sold as a "double rack of lamb", with the ribs on both sides. Alternatively two French trimmed racks may be placed together with the ribs interlinked, when configured this way it is often known as a 'Guard of Honour' .〔James Peterson, ''Glorious French Food: A Fresh Approach to the Classics'', 2002, p. 508-9〕
Rack of lamb is usually roasted, sometimes first coated with an herbed breadcrumb persillade. The tips of the bones are sometimes decorated with paper frills called manchettes.
==Crown roast==
Two or three single racks of lamb tied into a circle make a "crown roast of lamb".〔 Crown roasts are sometimes cooked with (ground-lamb) stuffing in the middle.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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