A roast rack of lamb is a perfect supper dish as well as being something to savour on a Sunday. It should be pan-fried to brown it before roasted in the oven. The meat should really be as pink as possible other wise it loses its succulence.
Try serving with a shallot or red wine sauce. I like the rustic red wine sauce that comes with the sweetbread recipe. These sauces are prepared whilst the rack of lamb is roasting.
- 250-350g rack of lamb, at room temperature
- 1 tsp olive oil
- Enough ground black pepper to season the lamb after roasting.
- Preheat oven 200ºC / Fan 180ºC / Gas 6.
- Pat the lamb dry with kitchen paper; season well with salt.
- Heat the oil in a heavy-based frying pan over a medium heat, then add the lamb, flesh-side down. Leave to cook for between 2 and 3 mins until well caramelised. Turn and sear the other side for 2 minutes.
- Sear the ends for a few seconds, then transfer to a grill rack set over a baking dish or a tray to catch the excess fat. If you haven’t a grill rack set then the lamb pieces can be roasted on a tray.
- Place in the oven and cook for 10 minutes per 100g for medium or 12 minutes per 100g for well done.
- Transfer to a chopping board, season with black pepper, wrap in foil and allow to rest for a minimum of 10 minutes before consuming.
- Carve two or three chops from the rack.