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How to French a Rack of Lamb
How do you french a rack of lamb? Score across the rack about 1½–2 inches from the bone ends, cut away the fat and meat above that line, then scrape each bone clean with the back of a paring or boning knife. A narrow boning knife does the precise work: the Dalstrong Shogun Series 6" Boning Knife ($119) has an 8–12° edge and 62+ HRC AUS-10V core for clean cuts. The Gladiator 3.5" Paring Knife ($35) is handy for scraping between bones.
Frenching means exposing the rib bones for a clean, elegant presentation. Many butchers sell racks already frenched, but doing it yourself costs less and gives you the trimmings for sauce.
What you need
- Shogun 6" Boning Knife ($119) or Gladiator 6" Boning Knife ($69)
- Gladiator 3.5" Paring Knife ($35)
- Kitchen twine (optional, for a crown roast)
- Paper towels for grip
Step by step
- Remove the fat cap partially if it's thick, leaving a thin layer over the eye of meat.
- Score the line. With the rack fat side up, cut straight across, down to the bone, about 1½–2 inches from the eye.
- Flip and score between bones on the back, on the same line.
- Cut out the meat between bones above the line with the tip of the boning knife.
- Scrape each bone clean. Hold the knife at a right angle to the bone and scrape toward the tip, removing the membrane. A paper towel helps pull off the last bits.
- Trim the eye of silver skin. See how to remove silver skin.
Common mistakes
- Cutting too close to the eye. Leave the full eye of meat intact; score above it.
- Leaving membrane on the bones. It burns and looks messy. Scrape until the bones are white.
- Using a dull knife. Bones and membrane dull edges quickly. Hone before and during.
- Throwing away the trim. Brown the scraps for a quick pan sauce.
Cooking and carving
| Doneness | Pull at |
|---|---|
| Medium-rare | About 130–135°F, then rest |
| Medium | About 140°F, then rest |
| USDA minimum (lamb chops and roasts) | 145°F with a 3-minute rest |
Wrap the exposed bones in foil so they don't char. Rest, then slice between bones with a sharp chef's knife like the Shogun 8" Chef's Knife ($129). Recipes: lamb chop recipe.
Our picks
Boning Knife 6", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A small blade for scraping bones clean.
FAQ
How do you french a rack of lamb?
Score across the rack 1½ to 2 inches from the eye, cut away the meat and fat above that line, then scrape each bone clean. A narrow boning knife like the Dalstrong Shogun Series 6" Boning Knife ($119) works best.
What does it mean to french a rack?
Exposing the rib bones by removing meat, fat and membrane, for a clean presentation.
What knife do you use to french lamb?
A 6-inch boning knife for cutting and a paring knife for scraping the bones.
What temperature should rack of lamb reach?
USDA's minimum for lamb chops and roasts is 145°F with a 3-minute rest. Many cooks pull it earlier for medium-rare.
