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Carve a Rack of Lamb

Martha Stewart Living, December 2010

Once the lamb has finished cooking, let it rest for at least 10 minutes (this will allow the juices to redistribute).

1. Hold Two Rib Bones 

To slice each rack into chops, hold the ends of two neighboring rib bones upright at one end of the rack. 

2. Cut Between the Ribs 

Place a carving knife between these bones, and slice downward with a sawing motion, using a few long strokes of the knife, until the chop separates from the rack. Repeat until all chops are cut, and transfer to a serving platter.