Australian Lamb Rack Frenched Cap Off

'Frenching' is the process of removing the fat and sinew from between the ribs of a rack of meat to create a joint that is simple to carve into individual cutlets or steaks. And on top of that, it looks downright fancy! Start the rack in a very hot oven, 250° for 10 mins, then lower to 150° for another 10 to 20, rest for 10 and you're done!