How to French a Rack of Lamb

A “rack” of lamb is a section of ribs, usually 7, sometimes 8 lamb chops in one piece. A classic way to prepare rack of lamb is with the bones “frenched” or exposed. These days you can usually find packaged lamb racks already frenched. Or whether you have access to a butcher, he or she should be able to

prepare it for you. whether not, here is a simple guide to frenching the ribs yourself, as demonstrated by master butcher Mike Carroll, meat office manager of Sacramento’s Corti Brothers. Thanks Mike!

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