The lamb rack is very popular as a great, impressive all rounder, super quick to cook and easy to achieve perfectly crisp skin with tender, melt-in-the-mouth flesh.
The cutlets are individual rib steaks taken from the rack and look beautiful on the plate. As the bones are trimmed of the fat, the rack is light and delicate, so needs only a light dressing. Lightly score the fat then sear on each side in a hot pan until golden brown before finishing in the oven. Serve drizzled with mint sauce or atop a lightly dressed Spring salad.
Rack of Lamb
Ingredients – serves 2
- – 1x Rack of lamb, French-trimmed
- – Sea salt
- – Cracked black pepper
- – 2 tsp fresh chopped Rosemary
- – Pomace or olive oil
- – Knob of butter
Perfect Sides for your Rack of Lamb
- Whole Roasted Carrots.
- Cauliflower with Roasted Tomatoes.
- Roasted Mediterranean Vegetables.
- Cauliflower, Pomegranate and Apple Salad.
- Harissa and Honey-Roasted Carrots.
- Sumac Fries with Garlic Feta Labneh.
- 1. Preheat the oven to 180°C/gas mark 4
- 2. If your butcher has French trimmed the rack, it should have cleaned bones at the top, a relatively thin layer of fat down the back. If there is excess fat or sinew, trim. Score the fat.
- 3. Place in a resealable bag with the olive oil and the rosemary. Refrigerate for a minimum of 3 hours or up to 2 days for best results. – If you’re in a rush, you could skip this step and finish your lamb with butter and rosemary instead.
- 4. To cook the lamb rack, heat an oven proof dish/ pan on the hob, add a knob of butter, and place fat side down in the hot pan for a couple of minutes until it browns, then turn to colour the other sides – you only need about 30 seconds.
- 5. Place in the oven 8-10 minutes, then take out and leave to rest somewhere warm for 5 minutes while you finish your side dishes.
- 6. Carve and serve.
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