If you've ever ordered a rack of lamb from a fine restaurant, chances are it was "frenched" and brought out to you. The tender meat was roasted or seared, the inside lightly pink and juicy from being cooked medium rare. The taste was sweet and delicate in the mouth -- you'd never had anything like it.

Wouldn't this be a wonderful meal to serve for Valentine's Day? Fortunately, Balducci's has racks of lamb, already frenched for a classically beautiful presentation.

What is a "frenched" cut of meat?
"Frenched" style means that the meat was cut away from the bones, specifically on a rack of ribs. This makes for a lovely presentation, and additionally eliminates a measure of fat. There are typically 8 ribs in a rack, and once the bones are frenched, two racks may be tied together to form a circle (called a "crown") or may be intertwined to form what is called a "guard of honor."

What is the best way to prepare a rack of lamb?
Stop by our meat counter for tips on preparation.