Preparing a Rack of Lamb

  1. If the butcher has not already done so, cut away the backbone (chine), from the meaty end, using a strong, sharp knife or a cleaver.
  2. Peel the fatty skin from the joint, exposing the layer of fat beneath. Trim away most of the excess fat, leaving only a thin layer.
  3. Make a cut through the fat across the rib bones about 5 cm (2 in) down from the rib ends.
  4. Turn the rack so it sits on its meaty part end with the ribs in the air.
  5. From the fat side, push a knife through the flesh between each rib, using the cut you made in the fat as a guide for the knife.
  6. Place the rack with the fat side down, and then using a sharp knife, score the thin membrane covering the rib bones.
  7. Turn the rack so that it sits with the fat side facing you and the ribs upwards.
  8. Placing your fingers either side of a rib, pull the meat towards you and the rib away from you, so that each rib pops through the thin membrane.
  9. Once all the bones have broken through the membrane, simply cut away the strip of meat from the rib ends.
  10. The rack of lamb is ready for seasoning and roasting.