Excerpt:] In our quest to balance culinary excitement with seasonal eating, we recently tested the Frenched Rack of Lamb—a dish celebrated for its refined presentation and rich flavor. While lamb is often associated with autumn and winter, we were curious about its potential outside these months. The rack, trimmed of excess fat and bone, presented a sleek, elegant plate that gleamed under the heat. The meat’s inherent tenderness shone through even when cooked to a lower seasonality peak, proving that with the right techniques, lamb remains versatile. Our tasting notes revealed a depth of flavor unmatched by many winter-only cuts. Perhaps the most surprising benefit? The dish’s adaptability—served here with asparagus in spring, it worked just as beautifully as it would with roasted root vegetables in fall.