Frenching a Rack of Lamb

Frenching a rack of lamb (or a pork rib crown roast) makes for an eye-catching presentation.
Be sure to remove all of the cartilage and fat from the lamb.

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.


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