The rack of lamb is the most sought after, flavorful part of the lamb - note that this product does not come frenched and comes with a thin layer of fat and meat between each bone. This layer provides a more multi-layered eating experience.
"Frenching" is the process of scraping some of the meat and fat off of the ribs in order to create hand-held chops. This is purely done for aesthetics; and it can easily be done at home by using a sharp paring knife to "scrape" each one of the bones to expose and clean them - thus, trimming off any excess.
We recommend using a meat thermometer to prevent overcooking the rack as fat rendering can take a bit longer and can be misleading when determining if the meat is ready.
Marinate overnight, score the fat and make a wonderful garlic roasted rack of lamb; slice into individual chops that will look like delicate lamb lollipops - serve with harissa and honey roasted vegetables, sumac fries, cauliflower and apple salad, or your favorite mashed potatoes. Approx 2-2.5 lbs each.