Rack of lamb, also known as carré d’agneau, typically consists of eight ribs cooked as a single piece. Once the lamb has cooked, you slice the rack into individual portions, serving one or two ribs to each person. You can also slice a rack of lamb before cooking.
Selecting Your Tools
A sharp meat-carving knife is the best option to cut a rack of lamb without ruining its presentation. If you do not have a specialty meat carving knife, select your sharpest serrated knife. However, a sharp smooth edge knife is better for the job than a dull serrated knife. Dull knives tear the lamb’s tender meat, damaging its appearance. If you have a knife sharpener, hone your blade before slicing the rack of lamb. In addition to the knife, a pair of tongs to hold the rack of lamb in place is ideal instead of using your hands. Silicone-tipped tongs work best, as they protect the meat’s exterior without breaking it and releasing juices. If you do not have a silicone-tipped pair available, metal tongs are suitable.
Preparation
Remove the rack of lamb from the oven, if it is cooked, and place it on a clean working surface or cutting board. Flip the rack of lamb so the bones are facing away from you. Observe the area of the meat closest to you; the bones appear to connect at the thickest area. Look closer and notice spaces, or joints, between each bone; this is where the knife needs to slide for a clean slice. Notice the curvature of the bones; you must follow this pattern for a clean presentation and even meat distribution.
Slicing the Rack of Lamb
Position the rack of lamb with the bones facing up and grasp it gently with the tongs. Hold the tongs in your off-hand and grasp the knife firmly in your dominant hand. Slide the knife behind the first bone and begin a long, smooth sawing motion away from your body and toward the surface. Follow the curve of the bone until you reach the joint; the knife should glide through the joint with slight increasing pressure. Repeat this process until you have sliced the entire rack of lamb. Alternatively, you can cut every two bones for larger servings; this would divide the rack in four pieces instead of eight. With an eight-piece cut, one of the ribs might contain only a small amount of meat attached to it. This bone is often called the chef’s bite; the cook eats it to ensure the lamb is tasty and ready to be served.
Food Safety
Avoid food contamination by working with clean tools. If a knife, cutting board, pair of tongs or anything else contacted raw meat, sanitize it before allowing the cooked lamb to touch it. Refrigerate leftover lamb within two hours of removing it from the oven. Store the leftover lamb in an airtight container and reheat it to 160 F. Eat the leftovers within four days.
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