Rack of Lamb

Have the butcher "french" the lamb racks, which entails trimming the fat from the lamb and between the bones.

Begin the meal with a salad of endive, pear and watercress with a blue cheese vinaigrette. The lamb is wonderful with the onion-potato gratin and boiled haricots verts; Côte-Rôtie is the right wine. A French apple tart from the bakery topped with some sweetened créme fraîche makes a nice ending.

"While visiting Chicago, I had dinner at The Berghoff," writes Mary H. Wright of Arlington, Virginia. "I'd like to prepare the excellent lamb chops for my family."

Give past-their-prime berries a new lease on life as a luscious, buttery pan sauce.

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.