It isn’t necessary to French the lamb rack as it will be carved off the bone once cooked. Carefully remove the top layer of fat from the lamb if it is excessive but make sure you leave a good layer to protect the meat and for flavour. Once trimmed, place the lamb on a wire rack in a warm place for 30 minutes to raise the internal temperature of the meat. This makes a huge difference to how evenly the meat cooks and will result in a much more juicy and succulent piece of flesh.
Heat a heavy frying pan over high heat, season the lamb well on all sides with salt, add the oil to the pan and quickly seal until golden brown. This should take no longer than 1 minute. If you seal too long or hard you will get a grey ring around your meat, which is undesirable.
Place the lamb on a wire rack in a roasting tray.
When ready to serve, carve the meat off the bones and slice into 4 pieces.
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