Lamb cutlets

Lamb cutlets are small, elegant portions of lamb — essentially single-rib chops cut from the best-end (rack) just behind the neck — usually cooked by grilling, pan-frying or barbecuing. Their size, tenderness and presentation make them a popular restaurant and entertaining cut, often frenched (fat and meat scraped from the bone ends) for a refined look. Quick, high-heat cooking to medium-rare or medium keeps them juicy, but they still need proper refrigeration before cooking (below 5°C), correct handling to avoid cross-contamination, and cooking to safe internal temperatures; leftovers must be chilled promptly and reheated thoroughly.