French-Trimmed Rack of Lamb

Cooking instructions

Sear in a hot pan using a drop of sunflower oil and unsalted butter to add colour, season to taste, until the meat is gold brown.

Place in a hot oven (200c) for 15-20 minutes depending how you like your lamb.

Remove from oven, place on a cooling rack, wrap in foil and allow to rest for at least 10 minutes before slicing between the bones and serving.

Serve with our red wine & mushroom sauce along side our ratatouille to make a beautiful dinner for two.