How to French a Rack of Lamb or Goat

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A quick demonstration of how to French a rack of lamb or goat.

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Using a small, sharp paring or utility knife, draw a line slightly under where the meat meets the bone on the top of the rack. Cut downward at an angle to begin to remove the top layer of meat covering the bones, working carefully to stay as close to the bone as possible.
Next, flip the rack over and insert the tip of your paring knife in between the paper-thin membrane and the bone. Gently wiggle the tip of the knife under the membrane and wiggle it a bit to help free it. Feel free to use your hands and fingers here when it feels right.
After the membrane is removed, cut down along the bones to remove the meat in between each chop. This step is optional, and some people may like to have the meat remaining on the bone, especially if they like to pick up the bones and gnaw on them, as some people in my family do.
To cook the rack, season with salt and pepper all over, sear in a hot pan, transfer to a 300 F oven and cook until the internal temperature reads 140 F in the center. Remove the rack of lamb and rest in a warm place for 5-10 minutes, then cut into chops and serve.

Make sure to save the trim for rendering or adding to soup.