Karen, I've been searching the Internet for an hour, trying to find out how to french-cut lamb rib chops. Everything says "have your butcher french-cut the rubs..." but actual instructions are impossible to find.


Is it a procedure that the average cook can do at home with a sharp knife? Is it something you can explain in a few sentences?

My lamb chops are already separated (not joined as for a crown roast) but I wanted to "fancy them up" a bit. Thanks for any help.

Shirley

With a small, very sharp paring or boning knife, scrape away the meat attached to the bone. Start at the fat that surrounds the chop and scrape upwards to the top of the bone. Finish it off by grasping the bone with a cloth covered hand - a dish towel works - and pull upwards.

Karen

Rack before frenching:


Rib after frenching and cut from rack:



Frenched full rack:


Frenched ribs: