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 if you have access to a butcher, he or she should be able to prepare it for you. If not, here is a simple guide to frenching the ribs yourself, as demonstrated by master butcher Mike Carroll, meat department manager of Sacramento’s Corti Brothers. Thanks Mike! Score the fat side at the edge about an inch and a half or so up the rib from the eye to use as a cutting guideline. Do the same on the other end of the rack. Then go back over your cut and holding the knife perpendicular to the roast, jab it in several places to go all the way through the other side, so that the reverse site gets “marked” with scores. Working from the skinny ends of the rib bone, make a cut down along the bone, until you get to the previously scored marking, then cut across to the next rib and cut up to the end of that rib bone. Continue to do this until all of the bones have had the flesh cut around them. Use your knife to help cut away any flesh that is sticking to the bones. There you have it! Your rack of lamb is perfectly “Frenched”.
