Notes:
If you’re preparing a rack of lamb for the first time and the butcher asks you “Frenched or not Frenched?” you might be stumped. When a rack of lamb is Frenched, the fat is trimmed off the top and the meat and fat is trimmed from between the bones, resulting in a picture-perfect piece of meat. The downside is that you lose the thick piece of fat that’s around the meat (which you don’t want around your chops when eating the meat anyway, but is nice to have in the pan to add flavor to whatever’s cooking in the pan with the lamb). You also lose the meat between the bones. I order my lamb Frenched, but with the meat left between the bones (a little less pretty, but more substance). The butcher also gives me the piece of fat that’s cut off the top to throw in the baking pan.

Description:
Photography and Styling by Chay Berger
Assisted by Nina Braun