Lamb for Easter, or just because it’s spring, comes with a bonus from D’Artagnan. With the purchase of three racks, you also get a bottle of fine French olive oil from the property of the French movie star Jean Reno. Cooking a rack of lamb is a no-brainer. You can coat the fat with herbed bread crumbs moistened with mustard, if you wish, then put the rack, crumb-side up, in a roasting pan. It takes just 25 to 30 minutes in a 425-degree oven for medium-rare to medium.
Australian grass-fed and domestic grain-finished lamb racks, $43.99 to $74.99, plus a 16-ounce bottle of Jean Reno green French extra-virgin olive oil for every three racks though May 9, dartagnan.com.
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