Taste & Flavors

Chef's Tip

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FRENCH TRIM THE RACK OF LAMB TO MAKE IT LOOK VERY NEAT, SCRAPING

ALL THE SKIN AND MEAT OFF THE BONES AND TRIMMING THE FAT TO A SINGLE THIN LAYER. THIS IS SOMETHING A BUTCHER WILL HAPPILY DO FOR YOU, BUT YOU MAY NEED TO INFORM HIM IN ADVANCE.

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