Techniques
Preparing rack of lamb
Kevin Woodford shows how to 'French' a rack of lamb, which is to trim the upper end to reveal the bones, removing excess fat. It looks good too.
A rack of lamb (carre d'agneau in French) is one side of a best-end of lamb, usually with seven rib or cutlet bones exposed from the meat. Two intersecting racks make a 'guard of honour', and tied together to form a circles, they make a 'crown'.
