The Food Lab: Foolproofing the Perfect Rack of Lamb
This week I decided to tackle lamb racks—one of the most expensive (try $20+ per pound) and potentially delicious meats out there—I figured my work would be easy. I mean, I'd already tackled Perfect Prime Rib, which is the beefy equivalent. Could the ovine parallel really be all that different? As it turns out, yes, it can.