Restaurants often choose to serve racks of lamb, pork, beef and veal frenched or crowned. The two terms indicate that the rack has been trimmed down to the eye of the loin chop, with the bones exposed. It is a more elegant way to serve rack chops and is easy to learn how to do. The process is basically the same with all meats; the racks just get progressively larger. Our meat expert Juan Montaño demonstrates with a lamb rack.
Here is what the rack looks like before and after it is trimmed.
With a sharp boning knife, trim the bottom piece of sinew away from the loin.
Trim the fat and papery-looking silver skin off the top of the meaty section of the rack. Do this in layers so you do not cut down into the meat.
With the bones facing down, begin cutting the fat off the top of the bones. Always hold the knife with the blade pointed away from you.
Take the tip of the knife and score the meat in between the bones at the point where the loin begins.
Now cut down each side of the bone and remove the piece of meat in between.
Scrape the bones with the knife to remove any fat and sinew.
Rub the bones clean with a clean kitchen rag or a paper towel.
Your rack is ready to be seasoned and roasted or grilled.