Roast rack of lamb with rosemary and lemon

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Preparation info

  • Serves

    3–4

    • Difficulty

      Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

We’re fortunate to have excellent local meat slaughtered locally. I buy mine from butcher Rob Rattray in Aberystwyth, who wins prizes for his beautifully crafted racks of Welsh mountain lamb. I like mine with a rim of creamy fat and make sure I get the trimmings to crisp at the same time as the meat. When preparing a joint for roasting, allow it to come up to room temperature first. Fatty joints, such as shoulder and rack, take longer to cook than lean leg or fillet: allow 20 minutes per

Ingredients

Method