Product Description: Rack of lamb is the perfect dinner party dish, but also makes an impressive midweek meal. French trimmed lamb cutlets left whole, they’re fantastic crusted with herbs, but even better left bare to let the flavour speak for itself. A whole rack will typically feed three if they have two cutlets per person.
Cooking Instructions: Pre heat your oven to 200 °C. Season the meat just prior to cooking. Don’t overcrowd the cooking base, the fat should lay flat on the roasting tray. Cook over high heat turning the rack only once after a rich, golden crust has formed. Roast 10 to 12 minutes on the fat then turn for 2 minutes more on the meat side for medium rare. Leave to rest in a warm place at least 5 minutes. Finish by adding a large knob of butter when frying or on the griddle.
We have given you these cooking instructions as a guide only.