Chef Kipp Ramsey, Farm-to-Table Manager of Farmstead at Long Meadow Ranch, loves his lamb chops prepared simply. No frenching, no fuss—just a quick char on the grill then served with homemade chimichurri sauce.
We have to agree with Kipp. Not only is frenching tedious and time-consuming but when you remove all of that delicious rib meat you end up missing out on the best part! We’re talking about those golden-brown delicious bits, charred to perfection and begging to be eaten straight off the bone.