Today, Rack of Lamb and Lamb Shanks. I'm starting to understand where my tuition is going. This whole week has been some of the finest cuts and grades of meats.
We each received a rack of lamb. We first frenched the bones. A learned a great technique where you slit the skin down each rib bone and then just slide the casing down the bone. Clean and easy.
After we were checked off for frenching we went ahead and cleaned off the fat cap and silver skin, removed the bones and tied up a loin roast. THe bones and scrapes were turned into stock and we browned our roast and then made up a little sauce.
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