Preparation info

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By Ben Shewry

Published 2012

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  • 1 rack Wiltshire horn lamb (about 700 g/1 lb 9 oz)
  • table salt, to taste
  • 30 ml (1 fl oz) non-GM canola oil*


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.

Preheat the oven to 100°C (200°F/Gas ½).

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. Roast for 15–20 minutes. Probe with a digital thermometer to check the internal temperature of the meat. Remove from the oven when it reaches 55°C (131°F) and rest on the rack in a warm place for 10 minutes.

When ready to serve, carve the meat off the bones and slice into 4 pieces.