Lamb rack roast by John Spottiswood.

This elegant roast includes eight ribs, and it's big enough to serve three. If the meat at the tips is cut away to expose the bones, it's called a French rack = Frenched rack. Make sure the butcher cracks the chine (backbone) between the ribs, so that the roast is easy to carve when you take it out of the oven. You can make a double French rack by leaning two French racks against each other, bone tips interlaced. You can also tie two or three French racks together, bone tips up, to form a crown roast of lamb for an elegant meal.