Rack  is my second fav part of lamb. Neck is a bit more tasty to me but rack is also an outstanding and good looking flesh. This time of the year quite a huge range is offered for those who doesn’t opt turkey.

Ingredients:
Serves 2-3

for the meat:
6 rack of lambs or chops (french trimmed)
salt
pepper
2 tbsp olive oil
1 garlic cloves
4 tbsp flour

some oil for roasting

for the gremolata:
4 sprigs of mint
small bunch of flat leaf parsley
1 unwaxed orange zest
2 teaspoons olive oil
half of garlic clove (optional)

for bulgur:
100 gr bulgur
2 tbsp butter
small bunch of flat leaf parsley
salt
seeds of half pomegrante 

1. Using a sharp knife cut the fatty part off the bone. Rub salt, pepper and mashed garlic clove into the meat. Pour the oil over the meat then chill for at least half an hour.
2. Meanwhile cook the bulgur: in a pan melt the butter, then add the rinsed bulgur. Boil water in a kettle then add approximately 100-150 ml hot water. Add salt, cover with a lid and stir occasionally. If all the liquid is evaporated just add tiny amounts again. When the grain is tender remove from the hob and sprinkle with some finely chopped parsley.
3. To make the gremolata mix the finely chopped mint leaves (not the stalks), parsley, and finely grated orange zest. Add the oil and mashed garlic. Cover with foil then set aside until served.
4. Heat a frying pan on medium with some oil. Take the meat out from the fridge. Place the flour in a shallow dish then tip the ribs in the flour to coat evenly. Fry in the pan for about 2-3 minutes per side then have rest for about 5 minutes.
5. Serve the meat with gremolata. Sprinkle the bulgur with some pomegranate seeds.