Easter's right around the corner, so I thought I'd kick off our new knife skills series with one of the more advanced techniques: how to trim and french a lamb rack. 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.