First of all, get your mind out of the gutter. “Frenching” is when the butcher cleans the bones on chops for you so you get a creamy white handle for your meat. Okay, now that we got that out of the way can we talk about how easy a rack of lamb is to make? Other than overcooking it (which if you follow my instrux will not happen) you can essentially not f*ck these up, and apple cidery sauce has like four ingredients but tastes like 20 and will impress everyone. Yes, you can make the sauce in advance and then rewarm before serving; permission granted.
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