French Trimmed Lamb Rack

Our trimmed lamb rack is tidied and ready to cook, with the bones neat and the meat tender. It comes from free-range lamb. Brown the rack in a hot pan, then roast it in a hot oven for about 20 to 25 minutes so it stays pink in the middle, and rest it for ten minutes before cutting into cutlets. A herb and breadcrumb crust works well, or keep it plain with redcurrant jelly.