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How to French a Rack of Lamb
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Prep Time:
15 minutes
Total Time:
15 minutes
Learn how to elegantly French cut a rack of lamb with our easy-to-follow photo guide.
Ingredients:
  • One rack of lamb
Instructions:
  • Create cutting guide: Position the lamb rack vertically with the "eye" of the lamb chop visible. Score the fat side about 1.5 inches up from the eye on the rib to mark where to cut. Repeat on the opposite end of the rack.
  • Score the fatty side of the rib roast with a sharp knife from one end to the other, cutting all the way down to the bone. Then, puncture the other side multiple times perpendicular to the roast to ensure even cooking.
  • Flip the rib rack bone side up and follow the markings to guide you. Begin cutting along the bone from the skinny end until you reach the marked boundary, then cut across to the next rib and up to the end of that bone. Repeat this process for all the ribs until all the flesh is separated from the bones.
  • Remove the fat and flesh from the bones by turning the rack over and gently pulling it off with your knife if needed.
  • Clean the bones by gently wiping off any remaining flesh using a towel. Your rack of lamb is now perfectly "Frenched". For an elegant presentation, interlock the rib bones of the two racks of lamb.

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