Rack of Lamb
A French-trimmed rack of lamb roasted to a perfect pink — elegant carnivore dining. Letting the racks come to room temperature for an hour before cooking lets them cook through evenly instead of staying cold in the centre.
Ingredients
Instructions
Remove racks from fridge 1 hour before cooking.
Season very generously with salt and pepper.
Heat tallow in a large ovenproof pan until smoking.
Sear racks on all sides until deeply browned.
Add butter to pan, baste briefly.
Transfer to oven at 200C for 12-15 minutes for pink.
Rest 8 minutes.
Slice into cutlets and serve with pan juices.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.