Tying lamb racks with loops of butchers twine tightens & compacts the meat, giving it the iconic round shape instead of an elongated oval.
Here’s a video of our chef working with a Merino lamb rack (though of course it’ll work with conventional lamb as well):
1. For a prettier presentation, further trim the meat between the bones to turn the rack into a “lamb spider rack” (how to).
2. Tie a loop around the meat between the first and second rib on a side. Pull the twine tight until the meat becomes more tube-shaped within the loop.
3. Tie off the loop, cut off the excess, and repeat with another loop between the next set of bones.
4. Repeat as necessary until there’s a loop of twine in every gap between bones.
5. Roast the lamb rack as you normally would, though note that it may take slightly longer to cook than an un-compacted rack.
6. When the rack comes out of the oven (before or after the rest), cut and remove the twine.
7. Serve whole or slice into chops as you normally would.