1 x Spring Lamb Rack
20 grm Whittington’s Lamb Seasoning
1 tbsp. olive oil
2 tbsp. fresh mint, finely chopped
Preheat oven to 200°. Trim the excess lamb fat off the lamb rack. Mix all other ingredients together. Cut between each chop almost all the way through. Place a small spoonful of mixture between each chop. Spread excess over the outside of the rack. Place in the oven and bake for 20 -30 minutes for medium rare or until cooked to your liking. Remove from oven and allow to stand, covered, in a warm place for 10 minutes. Meanwhile make a gravy with the pan juices. Serve with roast vegetables and gravy.
2 tbsp. butter
2 tbsp. plain flour
Juice from roast
Melt the butter in a pan and then stir through the flour. Allow to cook for 5 minutes before slowly whisking in the roast juices. Add extra hot stock if too thick.
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