frenching

Frenching is a cooking technique of trimming meat—especially rib chops or rack of lamb—by cutting away fat and tissue to expose clean bone for elegant presentation: The chef spent twenty minutes frenching the rack of lamb.

In a separate sense, frenching means deep kissing with tongue contact, or performing oral sex.

The verb also applies to cutting vegetables into long thin strips, as with green beans. (Capitalized Frenching emphasizes the connection to France.)