Serving a rack of lamb on a plate of roast vegetables, accompanied by a sour herbal sauce, will get you top marks from any crowd.
- 2 lamb racks of 8 ribs each
Heat some oil in a frying pan. Bake the racks brown all around.
Place the racks in a roasting tray (or use the frying pan if it is oven proof) and sprinkle liberally with salt and pepper.
Cover the bones with tin foil to keep them from burning.
Roast for 15-18 minutes on 200°C for rare to medium-rare. Roasting time depends on the thickness of the meat on the lamb racks.
Place on a chopping board or on a warm but not hot plate. Cover loosely with tin foil and rest for 10-15 minutes. Cut into single chops or serve in racks of 4 ribs per person.
Goes amazingly well with Herb Vinaigrette.