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Lamb rack
Trimmed rack of lamb — the tenderest roast on the animal.
£22.97 per kg
A rack of cutlets left whole and trimmed by hand, ready to roast. Carve between the bones into individual cutlets. Serve it pink. A herb and mustard crust is the traditional finish and takes five minutes to make. Can be left fat on or French trimmed
Sear fat side down 3 min, then 200°C for 18–20 min for pink. Rest 10 min before carving between the bones. Cover the bone tips with foil to stop them charring.
A 7–8 bone rack serves 2 as a main. Allow 3–4 cutlets each.