Prue Leith

Guard of Honour

Preparation info
  • Serves

    Six to Eight

    • Difficulty

      Easy

Appears in
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Cooking for Friends

By Prue Leith

Published 1978

  • About

This is a simple roast lamb recipe, but the racks are arranged attractively. Small paper cutlet frills are traditionally put on the ends of the cutlet bones making the dish look festive and professional. But they aren’t necessary.

Ingredients

  • 2 best end neck of lamb, each with
  • 7 cutlets, chined
  • 1 tablespoon melted butter

Method

Have the butcher trim the cutlet bones back so that they are only about 5 cm/2 inches long. Scrape the skin and meat from the ends leaving 2.5