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.
1 lamb rib rack with 7 to 8 ribs (about 2 pounds), Frenched (ask your butcher to do this)
1 quart (4 cups) apple juice
2 tablespoons extra virgin olive oil
2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
1 sprig fresh rosemary
+ kosher salt
+ freshly ground black pepper
Your house is now a steakhouse.
No need to flip this bird.
Fall-off-the-bone meat submerged in a savory, tomatoey bath.