ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

“Frenching” a rack of lamb refers to the removal of the fat, meat, and muscle membranes that encase the rib bones, creating an elegant roast that cooks evenly and is easy to carve and serve. That’s right: It means you’re taking a rack of lamb and making it all fancy.Since the goal is to make the rack of lamb attractive, you want to use a methodical approach; you don’t want to just hack and scrape away at the bones with your knife. While you could, of course, do that, the process is safer and more efficient if you use deliberate, considered cuts and know when to put down your knife and just use your hands (and a clean kitchen towel).