How to French a Rack of Lamb

Rack of Lamb

A step-by-step guide highlighting knife technique by Serious Eats

What exactly is frenching? Well, when applied to meat, it's all about appearances. Stripping meat away from bones in order to give roasts and chops a more attractive presentation doesn't really do much for its texture or flavor, but it sure makes it look pretty on the plate. Think of it as a necktie for your roast. Once you know a few of the tricks, the process itself is really quite simple, and can just as easily be applied to pork, venison, or beef. For precision and presentation, starting with a sharp knife is essential to being successful.

Step 1: Removing the Shoulder Blade

Sometimes, on large racks, the shoulder blade will be left intact. Remove this bone with by lifting with your non-knife hand and cutting underneath it using a butcher's knife or a paring knife.

Step 2: Removing Fat and Connective Tissue

Trim away the thick layer of fat covering the ribs by making a small incision where the shoulder rib was removed at the rib-tip end, and slowly peel away the layer with your non-knife hand.

Step 3: Removing Fat and Connective Tissue

Continue peeling away the fat layer, using a series of small, short strokes to separate the fat, which should come of in a large swath, allowing your non-knife hand to do most of the work.

Step 4: Fine-Trimming of Fat

If the fat remains too thick in some areas, hold your knife parallel to the meat and carefully shave off excess until an even layer remains.

Step 5: Trimming Tendon

There is often a large tendon running right underneath the loin. Trim this tendon off, along with some additional fat.

Step 6: Scoring Membrane

Using the tip of your knife, score the membrane along the center of each bone by placing the tip of your knife against he bone starting about an inch and a half away from the cut end of the bones, and pulling your knife slowly and firmly down the bone to its end.

Step 7: Peeling Membrane

Using a dish towel to grip the slippery fat, pull fat and membrane away from between each rib slowly and firmly.

Step 8: Trimming Fat and Membrane

Flip the rack over and use your knife to cut away the flap of fat and membrane.

Step 9: Cleaning Bones

If you're really lucky, the fat and membrane will have come cleanly off the bones, leaving them bare and pearly white.

Step 10: Cutting Chops

To divide rack into smaller racks or individual chops, stand it on end, and starting from the exposed rib end, cut between ribs with smooth, single strokes.

Step 11: Finished