french trimmed lamb chops


Going to mm’s place tomorrow. After some discussion, she requested lamb. I went to the frozen meat supplier and got a rack of lamb, 7-8 ribs. The supplier cut them in half at my request but otherwise the rack was not prepared. This is an interesting shop, they supply hotels and restaurants; the shop is lined on all sides by huge freezers with ominous looking steel doors like giant cadaver lockers. Good prices though, almost wholesale.

I wanted to french trim them, like I see on tv. Not 100% clean off the bone at the ends, but not too bad for a first effort. They will marinade in olive oil, garlic, rosemary, pepper and a bit of worcester sauce overnight before roasting in the oven. I generally don’t add salt in marinades but I do add a few drops of worcester sauce especially to meat.