Step-by-step photo tutorial on how to French cut a rack of lamb roast.
A classic way to prepare rack of lamb is with the bones “frenched” or exposed.
These days you’re able to usually find packaged lamb racks already frenched.
Elise Bauer
How to French a Rack of Lamb
Note Mike’s butcher gloves in the photos.
Mike’s a professional butcher, so he’s going to wear gloves when working with meat for customers.
No need for gloves like these at home.
Butcher Mike Carroll of Corti Brothers.Elise Bauer
Do the same on the other end of the rack.
Turn the rib rack over, so that it is now bone side up.
You should be able to see the markings made from the knife that got inserted from the other side.
Elise Bauer
Those markings will delineate the boundary beyond which you will not cut.
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.
Elise Bauer
Use a towel to wipe the bones clean.
There you have it!
Your rack of lamb is perfectly “Frenched”.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
