€25.00 – €30.00
What is there to say about this classic, quick cook cut of lamb? Great cut of lamb with a nice layer of fat on the top and a lovely French trim.
Would recommend searing the rack on a pan with rosemary, butter and garlic before you put it in a hot oven.
After searing it. Three ways we could do it rare, medium or well done.
Rare in the over for 20 minutes, medium is 30 minutes rare that you cannot in what you’ve said. That’s quite cold, you know, but what I do rare 20 minutes in the oven or alternating medium is touristy and then well done would be around 40 minutes.
Made by TB