How to French, or Debone, a Rack of Lamb

Video Transcript

"CHEF BLONDIE: So we're now going to learn how to french, the true frenching of a rack of lamb. I have a boning knife here. You'll noticed it's slightly curved with a very sharp tip. It's a great knife. It's called a boning knife because it does run along the bones of whatever you're having, trying to filet or take the fat back off. This piece of fat right here is called a fat back. We really don't need that. So, we're going to strip this off by running our blade almost at a perfectly flat angle against the meat. Then we're coming up along the bone. And you'll notice I'm moving slowly, I'm holding onto the bone and I'm letting that knife follow the line of the bone. And move back down. Just take a little more of this fat here off, coming back. Again, you can hear it moving along the edge of that bone. You can see there's a lot of fat left on the bones at the top, that are richer, supposedly french. And along here we're getting this nice piece of fat up and off. And lamb is a nice enough meat to where you don't need this extra fat. It just gets in the way. This little piece underneath here off. More at the edge of our bone. Now, the true frenching style. Along the edge of the bone onto the edge of that meat. I've got a tiny, little bone in here. And we're going to take this out and bring it up along the edge. And our second bone, coming in, slice and pull the fat out. So, we want this to look really pretty, and it's going to be really easy for our guests to eat. Actually becomes like a little lollipop. In many of your upscale restaurants you will hear these called Lamb chop lollipops. So, if you really want to impress your friends you can tell them that you've learned to french the true way, the bones of your rack of lamb. It's a little bit of extra trouble, but it's worth it."