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  • Writer's pictureLydia Gerratt

Roast rack of lamb

French trimmed rack of lamb

Early season French trimmed rack of lamb seared in a very hot cast iron pan on the hob and then roasted in a hot oven for 15 minutes until just done is the best way to cook these delicate cutlets - be brutal with them!!

Dorset lamb is an early season’s breed and produce beautiful tender little racks

Miraculous ingredient: Dorset or salt marsh rack of lamb

Roast rack of lamb


Rack of lamb

2 tablespoons extra virgin olive oil

Coarse sea salt for the adults cutlets


Place a dry cast iron frying pan on the highest heat on the hob. Leave to get scorching hot for about 10 minutes. At the same time, turn on the oven to 250C and leave to get hot.

Smear the rack of lamb with olive oil and sprinkle the top side with coarse sea salt.

When the frying pan is very hot, add a tablespoon of olive oil and place the rack in the pan. Sear both sides of the lamb for a couple of minutes. Once the meat has browned, move the pan (using oven gloves) with the lamb into the hot oven. Set the timer for 15 minutes.

After 15 minutes take out the pan – remember to use oven gloves (I’ve burned my hands a few times when I’ve been forgetful). Take the rack of lamb out of the pan with tongs, place on a wooden board and cover with aluminium foil. Leave to rest for 10 minutes before carving into cutlets between the bones.

I love to eat the lamb with a simple green lettuce salad, creamy mashed potatoes to soak up all the juices and some green beans or peas.

Preparation time 2 minutes, cooking 20 minutes, serves 4

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