Roast Rack of Lamb

Preparation info
  • Yield:

    2

    • Difficulty

      Easy

Appears in
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Using this method means there is bone on one side and fat on the other, so that the meat in the middle is protected and is therefore juicier and better flavoured than other methods.

Ingredients

  • 2 tablespoon dripping or oil for basting
  • 1 rack (4 chops)
  • Ground black pepper

Method

Serve with: green salad and redcurrant jelly.

Preheat the oven to 450°F/230°C/Gas 8.

Roasting

Heat the dripping or oil in a roasting tin in the oven. Season meat. When the fat is very hot, ad