Frenching a rack of lamb (or a pork rib crown roast) makes for an eye-catching presentation.
The technique involves removing the cartilage and fat between the rib bones so the clean bones are exposed. If you have a good butcher, ask him or her to French your rack of lamb for you. If you would like to try the technique yourself, use a small, sharp knife to cut away any cartilage and fat. Then scrape the exposed bone clean, if necessary.