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Wiltshire Horn lamb from Bob King at Lower Bayton Farm. A rack of cutlets that's quick to roast, easy to carve into chops and best served pink. Festive, elegant and on the table in half an hour.
How to cook
Lightly score the fat and season generously.
Put it fat-side down in a pan over a moderate heat and render the fat slowly until it's golden and crisp. This is where most people go wrong: lamb fat should be melting or crispy, never chewy.
Sear the other sides, then turn the heat down, add butter and keep spooning the foaming butter over the meat and the bones.
Roast at 160°C until the centre reaches 50°C, then rest for at least 10 to 15 minutes. It will rise to about 56°C, a perfect pink medium-rare.
Slice between the bones.
Wiltshire Horn lamb from Bob King at Lower Bayton Farm. A rack of cutlets that's quick to roast, easy to carve into chops and best served pink. Festive, elegant and on the table in half an hour.
How to cook
Lightly score the fat and season generously.
Put it fat-side down in a pan over a moderate heat and render the fat slowly until it's golden and crisp. This is where most people go wrong: lamb fat should be melting or crispy, never chewy.
Sear the other sides, then turn the heat down, add butter and keep spooning the foaming butter over the meat and the bones.
Roast at 160°C until the centre reaches 50°C, then rest for at least 10 to 15 minutes. It will rise to about 56°C, a perfect pink medium-rare.
Slice between the bones.