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How to French a Rack of Lamb

with Jennifer Armentrout

Length: 5:40
Produced By: Sarah Breckenridge

Frenching a rack of lamb—that is, removing the meat, fat and membranes that connect the individual rib bones—gives the rack a clean look for an elegant meal, and is a satisfying butchering technique you can do at home with a little practice. Senior Food Editor/Test Kitchen Manager Jennifer Armentrout demonstrates how it's done.

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