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!
If you’re looking to spoil yourself tonight, how about serving up this delicious dish? Try this recipe below that we love! To learn how to french your rack go to our Two Minute Tutorial’s
Rack of Lamb with Rosemary Parmesan Pesto
2 to 3 Racks of Lamb (each rack has 8 ribs and you need 3 ribs per person)
1 ½ cups (packed) parsley leaves and small stems
4 tablespoons chopped fresh rosemary
2/3 cup grated Parmesan cheese
4 medium garlic cloves
¼ cup olive oil
Kosher salt & freshly ground pepper
Position rack in center of oven and preheat to 450 degrees.
French your racks of lamb down to the tenderloin. Trim most of the fat off the lamb and place on a small rimmed baking sheet and season on both sides with salt & pepper.
“Frenched” Definition: A culinary term for the process of cutting away fat and meat from the bone end of a rib chop or steak for esthetic presentation. The bone is scraped completely clean with a knife, leaving a white bone that is often decorated with a “chop frill” (rack of lamb chops is a classic example) or used as a “handle” for eating.
Place coarse chopped parsley, rosemary, grated Parmesan cheese and garlic into food processor. With machine running, gradually add olive oil until you get the consistence of pesto. Season with salt and pepper to taste.
Coat the top of the meat with the pesto.
You are now ready to roast the lamb or you can place in the refrigerator and store in advance for your dinner party. Simply remove from the refrigerator 1 hour prior to the time you intend to place in the oven, allowing it time to come to room temperature.
Roast 10 minutes at 450 degrees, then reduce oven temperature to 400 degrees and roast additional 15 minutes for medium-rare. Rare: 120 – 130 °F, Medium – rare: 130 – 140 °F, Medium: 140 – 150 °F, Well-done: 150 – 165 °F