Roasted racks of lamb are the ultimate dinner-party dish, with a wow factor that’s easy to achieve since many butchers sell the racks frenched and ready to go. Chef Neal Fraser of Grace and BLD restaurants in Los Angeles gave us this simple recipe. The racks marinate overnight in thyme and rosemary for subtle yet full-flavored chops. Try serving these with tasty Olive Potatoes or Farro Risotto with Asparagus and Fava Beans.
What to buy: The term frenched refers to a way of trimming the lamb racks so that the bone end of each chop is cleanly exposed. You can ask your butcher to do this for you.
Beverage pairing: Eric Texier Côte Rôtie Vieilles Vignes, France. This classic and tasty cut of lamb deserves a great partner, so treat yourself to this fine Syrah from one of the famed schist and granite slopes of France’s northern Rhône. The wine’s evocation of violets, herbs, roasted meats, and blackberry will make the lamb sing.