2 Cold Racks of Lamb with Chinese Spice

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Method

Trim them well and rub each rack with 1 teaspoon of Chinese five-spice powder, lots of coarse ground pepper and some salt just before going into a very hot (250°C/475°F/gas 9) oven for 15 minutes. Slice into cutlets at the last minute and mound on a plate with some quartered limes.

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