Slice into chops by cutting between each bone, and serve. If you like your lamb cooked to medium, slice the lamb into chops, arrange them in the skillet, and place them back in the oven for another 5 minutes. Do not overcook. For an attractive presentation, trim and scrape away the meat and fat covering the bones of the lamb rack. Most lamb in American markets comes from America and New Zealand.
Many chefs prefer American lamb, but it is generally more expensive.
Dijon mustard 2 tbsp. Inc. How things get done. Use of this Web site constitutes acceptance of the eHow Terms of Use and Privacy .