Rack of Lamb

The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.

Can be prepared in 45 minutes or less.

Here, lamb chops are presented atop a salad that was inspired by the flavors of Sardinia. A perfect first course or a light main course.

Give past-their-prime berries a new lease on life as a luscious, buttery pan sauce.

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.