Roast rack of lamb

Preparation info

    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About


  • 4 x racks of lamb (allow around 180-220 g each, including bones)


Preheat oven to 150°C. It’s the fat that makes lamb so tasty, but too much of it can also make it unpalatable. Score the fat on the racks into quite a tight cross-hatch pattern, cutting into the fat but avoiding cutting into the meat itself.

Heat up a wide frying-pan and place