French trimmed English rack of Lamb
Serves 2 (min 450gms)
Ingredients
English Lamb, Thyme, Rosemary
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.
