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How to Carve a Rack of Lamb into Chops
How do you carve a rack of lamb? Rest it 5 to 10 minutes, stand it up with the bones curving away from you, then slice down between each pair of bones into single or double chops. Let the bones guide the knife and use one smooth stroke for each cut. A thin, sharp carving knife keeps the crust on. Our pick is the Carving Knife & Fork Set 9", Shogun Series, ELITE ($199), a 9" carving knife and fork in Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
A roasted rack of lamb is an elegant holiday main. This guide covers carving the cooked rack. For prepping the raw rack, see how to french a rack of lamb.
Single vs double chops
| Single chops | Double chops | |
|---|---|---|
| Look | Elegant, delicate | Thick, steakhouse style |
| Per person | 3–4 chops | 2 double chops |
| Doneness shown | Lots of cut surface | Thicker pink center |
| Best for | Buffets, appetizers | Plated dinner |
Step by step
1. Rest it
Rest the rack loosely tented for 5 to 10 minutes. Lamb racks are small and cool quickly, so don't overdo it.
2. Stand it up
Stand the rack on the board with the bones pointing up and curving away from you, meat side facing you. Hold it steady by the bones or with a carving fork.
3. Find the gap
Look at the top: you'll see the space between each bone. Set the blade in that space.
4. Slice straight down
Cut down along the bone in one smooth stroke. Let the bone guide the blade so each chop keeps its full eye of meat. For double chops, skip every other bone.
5. Plate
Lay chops on a warm platter, cut side up so the pink center shows, or stand double chops with the bones interlocking.
Tips
- A thin blade cuts cleaner than a thick one through the crust.
- If the rack is uneven, the end chops may be more done; serve those to anyone who prefers it.
- Sprinkle flaky salt on the cut faces just before serving.
- Wipe the blade between cuts if herb crust builds up.
Why a carving knife
A rack is small, but the crust is fragile. A short, thick knife tends to crush the crust before it cuts. A long, thin carving blade slices through in one pull. The Shogun carving set's Japanese steel takes and holds a very sharp edge, which is exactly what this job needs. For a tougher, lower-maintenance option, the Carving Knife & Fork Set 9", Gladiator Series, NSF Certified ($119) works well too.
More lamb guides: how to carve a leg of lamb and how to cut lamb shoulder.
Our picks
Carving Knife & Fork Set 9", Shogun Series, ELITE ($199). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A thin edge for crusted roasts.
Carving Knife & Fork Set 9", Gladiator Series, NSF Certified ($119). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A tough German-steel carving set.
FAQ
What knife do you use to carve a rack of lamb?
A thin, sharp carving knife. The Dalstrong Shogun Series 9" Carving Knife & Fork Set ($199) has an AUS-10V edge that slices through the crust cleanly.
How long should a rack of lamb rest?
About 5 to 10 minutes, loosely tented.
How many chops are in a rack of lamb?
Usually about 7 to 8 bones, so 7 to 8 single chops or 3 to 4 doubles.
Do you cut lamb chops between the bones?
Yes. Slice down in the gap between each bone, letting the bone guide the knife.
How many lamb chops per person?
About 3 to 4 single chops or 2 double chops.
