The classic rack of lamb recipe calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue.
Pairing Note: An elegant rack of lamb calls for a rich red bordeaux. The 2005 Chateau Haut Mayne from Graves shows lovely notes of earth, blackberries, and spice. —Ania Zawieja