A rack of lamb contains 6 to 8 chops, and when found in a supermarket, will have bones ranging from 3 to 4 inches in length. It is usually covered by a thick layer of fat. Although the backbone or chine bone of the chops will have been cut through with a band saw to facilitate carving, they will still be attached. When roasted as is, the rack will leave large, unattractive bones and quantities of fat on the diners’ plates.
To make the cooking easy and to improve the presentation, I ask the butcher to cut the rib bones 2 inches from the eye, and to remove the chine and feather bones. I also have all visible fat removed, leaving only the eye of the chop. If there is still fat on the rack when you get it home (butchers are often reluctant to trim all the fat off, because it makes it look like you’re not getting enough for your money), you can remove the rest yourself by peeling away the fat covering the meat. Once you have uncovered the eye of the rack, use a knife to slice the fat away from the bones. You will find that you have removed a small piece of meat that is embedded in the fat, and you can trim this and reserve it for later use in a lamb stew.