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Purchase a rack of lamb that has the chine bone, or spine, removed.
With a boning knife make a straight cut along the topside of the bones, starting about an inch up from this small eye of meat.
Stand the rack on end and make small jabbing cuts between each bone.
Hold the rack with the bones facing you. Use the tip of a sharp paring or boning knife, cut down the center of the thin membrane covering each bone.
Turn the rack around so the bones are now away from you. Beginning at one end, use your hands to push the bones free from the membrane, as you pull the fleshy fat off. Continue until all the bones are free, and you can remove this layer of fat in one piece.
Finally, make small cuts along one end of the roast to free the layer of fat that covers the meat. Pull this layer off in one piece.
Trimmed rack of lamb, can be cooked whole, split in half into two 4 boned portions, or into chops. This technique can also be used with rack of pork or veal.
To clean individual chops, scrap the meat from the bones with a thin knife and pull the fat and sinew off with a clean towel.

Instructor: Katherine Alford