Remember to remove your rib rack of lamb out of the packaging,
pat dry and bring to room temperature.
Pre heat your oven to 200°C.
Season the meat just prior to cooking.
Don't overcrowd the cooking base, the fat should lay flat on
the roasting tray.
No need to oil the rack or the cooking utensil here.
Cook over high heat turning the rack only once after a rich,
golden crust has formed.
Roast 10 to 12 minutes on the fat then turn for 2 minutes more
on the meat side for medium rare.
Leave to rest in a warm place at least 5 minutes.
Finish by adding a large knob of butter when frying or on the
The meat will become more firm as it cooks, gently press with
your thumb, the more spring back you get the hotter the protein
cells have expanded which means the more well done your meat is,
for a medium rare chop it should have a soft feel with a little