A rack of lamb is the ultimate special occasion cut. A rack usually consists
of about 8 ribs, the bones of which are scraped clean for a lovely presentation.
Ask your butcher to French(trim) the racks for you, and then marinate them in
Guinness before roasting. The mustard adds flavor to the lamb and helps the
breadcrumbs stick. This is a popular dish at The Guinness Storehouse in Dublin,
where the chef promises, Guinness is the only beer that really makes this work.
The glaze on the lamb is as rich as youd expect from red wine. Serve this with