This Tuesday’s Two Minute Tutorial is all about how to french a rack of lamb. And we’re not talking about kissing a cut of meat!
Frenching is removing the membrane between the rib bones of the lamb. The result are those fancy, restaurant-style, lollypop lambchops. And it is so much easier than you might think! This is one of those tricks that can turn a simple meal into a meal fit for a queen!
We shared the video on how to cook a rack of lamb yesterday, but this tip is a go-to when you need to cook to impress!
