Rack of Lamb with Chine Bone
My father bought a lamb for us this spring. Dh, being from the Middle East was very happy with this gift. The rack of lamb was not cut properly by the butcher. I think it's a factor of Americans not eating much lamb and the packaging plant butcher just didn't now how to butcher this animal properly.
The rack has the chine bone (spine) still attached. It's impossible to cut through it with regular knives. I am tempted to just grill or roast the rack as usual, but I really think we're going to end up with a mess. There is no way to divide up the chops among the diners because you can't cut through the chine bone. I tried trimming off the chine bone and I was not doing a good job, so I abandoned that idea.
How would you approach this? TIA!
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.