This week I decided to tackle lamb racks—one of the most expensive (try $20+ per pound) and potentially delicious meats out there—I figured my work would be easy. I mean, I'd already tackled Perfect Prime Rib, which is the beefy equivalent. Could the ovine parallel really be all that different? As it turns out, yes, it can.
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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.