Di, I love lamb. Especially rack of lamb or lamb shanks. You can't go wrong with either loin chops or rib chops, but I would probably lean towards the loin chops. The loin is the most tender. Rub with garlic, salt, pepper and fresh rosemary. Drizzle with a little olive oil and grill on high. Don't over cook. Lamb should be served rare to medium rare.

Price sounds good to me.

Ann

Hey Di!

Sorry I missed this before and thanks so much for the compliment to my son. The recipe he made called for "Frenched" racks, so that is what I bought. They are like the rib chops before they are cut apart and yes, anything under $10 per lb is a great price. I think I paid about $14/lb.

Here is the recipe he made, I did help with the browning, but he did everything else. (I tried to find the original post, but the search function is ridiculous on here)

Good luck and report back :-)

Alexa
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Herb Crusted Rack of Lamb 2
2 racks of lamb, about 1-1/4 lb. each, chine bones removed, rib bones frenched, and meat trimmed of all but a thin layer of fat
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/4 cup chopped fresh parsley
2 Tbs. chopped fresh thyme
1 cup soft fresh breadcrumbs
1/4 cup olive oil
2 Tbs. Dijon mustard

Tip:
"Frenching" the rack of lamb--exposing the ribs and trimming away all the meat, fat and sinew between the bones--gives it a neater look. Watch our technique for frenching a rack of lamb or ask your butcher to do it for you.

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Position an oven rack in the middle of the oven and heat the oven to 475ðF. Season the lamb with salt and pepper. Combine the garlic, parsley, thyme, and breadcrumbs in a shallow bowl. Moisten the mixture with enough olive oil to make the mixture hold together.

Heat a large dry skillet over high heat. Put the lamb, meat side down, in the skillet. With tongs, hold the lamb against the skillet for a minute to give it a nice brown crust. Turn the meat to sear it on all sides for a total of 4 minutes. Remove the meat from the skillet and paint the meaty side of the rack with the mustard. Roll the meat in the herb mixture to coat it. Sear and coat the second rack in the same way.

Transfer the racks to a roasting pan just large enough to hold them. Cover the rib bones with strips of foil so they don't burn and roast until medium rare, 20 to 25 minutes (120ðF internal temperature). If you want a crispier crust, finish cooking under the broiler for 2 minutes. Let the racks rest for 5 minutes before carving.

Use a carving knife to cut between the rib bones. Arrange the chops on warm serving plates. Serve hot. (The chops will cool quickly, so the best strategy is to carve the racks at the table.)