Rack of lamb / Guard of honour
A rack of lamb comes from the area considered to offer the most tender lamb cuts called the best end of neck.
Rack of lamb is a perfect roast for 2-3 people and is quick to cook too. It's best cooked in a hot oven in a roasting pan with the fat side seasoned, glazed or covered with a crust. If using a crust then you will need a medium heat oven. It is best served pink or medium as it will dry out if well done.
If you would like the flavour of the rack of lamb but don't want to roast, you could fry, grill or griddle some cutlets. Alternatively, if you don't want bones then you could use noisettes.
Rack of lamb, guard of honour, best end of neck
A 'rack' comprises seven ribs and is formed by several chops from the rib together in one joint. Ribs will often be 'French' or 'larder trimmed', which is done by the butcher and exposes the bone of the rib. A guard of honour is two trimmed racks facing each other, fat side out to form an arch. Your butcher can also tie two racks together in a circle to form a Crown Roast, which can then be stuffed.
The 'guard of honour' is so called because it looks like soldiers' swords interlocked in an arch - think of the arch at a military wedding.