Elegant, refined, sophisticated... all words that were underlined in red because we misspelled them! But, thanks to auto-correct we're sounding pretty good. Now the rack. We cut these on the half since not every meal is a victory feast because your army successfully looted the neighboring province. However, raise your pinky finger when you sip that wine... you my liege, are eating like royalty.
These halves maintain the meat, untrimmed, as to give each chef their choice of a more natural appearance or a "Frenched" appearance. Buying a rack also allows the grill master a thicker cut of meat when you skip a bone between rib chops, double boned. Either way, you'll be enjoying one of the most iconic cuts of lamb.