A rack of lamb or carré d'agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. At retail, it is usually sold 'single' (sawn longitudinally and including the 8 ribs on one side only), but may also be sold as a "double rack of lamb", with the ribs on both sides.

Rack of lamb is usually roasted

Roasting

Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered by some as a flavor enhancement. Roasting uses more indirect, diffused heat , and is...

, sometimes first coated with an herbed breadcrumb persillade

Persillade

Persillade is a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar.In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place...

. The tips of the bones are sometimes decorated with paper frills resembling chefs' toque

Toque

A toque is a type of hat with a narrow brim or no brim at all. They were popular from the 13th to the 16th century in Europe, especially France. Now, it is primarily known as the traditional headgear for professional cooks.- Etymology :...

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Crown roast

Two or three single racks of lamb tied into a circle make a "crown roast of lamb". Crown roasts are sometimes cooked with (ground-lamb) stuffing in the middle.

Frenching

Rack of lamb is often "frenched", that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches of bone beyond the main muscle (the rib eye or Longissimus dorsi) are left on the rack, with the top two inches exposed.