Serves: 5
Cut Through Fat And Meat
Place the rack so the rib ends point downward. Halfway from the narrow end (2 to 3 inches), cut through the fat and meat across the bones.
Cut The Meat Between The Bones
Turn the rack over and use a sharp, narrow knife to cut the meat between the bones along the same line.
Scrape From Cut Line
Using a boning knife, scrape away all the meat and fat from the cut line to the ends of the bones. Cut off the fat cap on the meaty portion, leaving a scant (1/8 inch) layer of fat. Revel in your butchering prowess. Once the rack is frenched, you can grill it whole, as in Rack Of Lamb With Orange-Cranberry Chutney, or cut it into chops or double chops.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Frenching A Rack Of Lamb recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
