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Trimming a Rack of Lamb for Roasting or Cutting into Chops
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To prepare a rack, the chine bone is removed, and the ribs are meticulously cleaned above the eye, because any meat or membrane left on the bone will shrivel and burn in the oven, creating an unappetizing presentation.
The technique illustrated here is used when making Costolette d’Agnello.
Remove the chine bone with a cleaver; reserve it for stock.
Set the rack on a cutting board. Score a line across the bones approximately 4 centimeters (1½ inches) from the eye.
Put the tip of the knife through each rib to make a slit on the rib side. Turn the rack over and connect the slits by cutting through to the bones across the fat layer.
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