The first time I made rack of lamb, I had just begun courting my wife. I was not in the culinary field and I had no idea that one day I actually would be a chef. I simply followed a recipe in a food magazine in a doctor’s office. The dinner was a success, so much so that such my wife and I now refer to it as “The Seduction Dinner.”
If you are capable of following directions, as I did, your rack of lamb will come out perfectly, too. In restaurants that have it on the menu, there is usually a premium price, adding to the mythology that this is a highly complex dish. It’s not.
And if you show up on the right day at your local farmers market, you may be able to score some fresh Montana lamb that for me is better than most of the commercially marketed pre-packaged racks – imported from New...
