Frenched Rack of Lamb

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presentation-ready. 8 ribs per rack, typically 1.5–2 lbs. Sear hard on all sides in a hot pan, finish in a 400°F oven to a 130°F internal for medium-rare, rest 10 minutes, slice between the bones. The plate that turns dinner into an event.