FRENCH TRIM LAMB RACK

1. Prep

• Remove rack from fridge 30 mins before • Preheat oven to 200°C

2. Season

Rub with olive oil • Season with salt and pepper • Coat with herb crust (optional)

3. Roast

• Sear in hot pan first (2-3 mins) • Roast 15-20 mins 

• Internal temp: 55-60°C (medium-rare)

4. Rest

• Cover with foil • Rest 10-15 mins • Carve between bones • Serve