Directions

1. We have started with a scored, trussed lamb rack rubbed in Greenwood Tree Bark with a sprig of Rosemary. Our butchers are happy to prepare these for you in-store, our stores may have an opened rub on hand or alternatively, purchase one and take the rest home with you!

   Alternatively, you can score and rub this at home before beginning. 



2. In a screaming hot cast iron pan or a pan with oven-safe handles, cover the base in a thin layer of oil and brush with a thick sprig of rosemary. This will infuse the oil with the rosemary and give a greater flavour penetration. 



3. In your pan, add your lamb rack and begin to sear your lamb rack fat side down until it is golden brown, and the fat has begun to render through.
   

4. Once your fat has rendered, transfer your rack of lamb straight into your oven and bake for about 25 minutes or until the finished temperature reaches 63c for medium. 
   
   If you like your lamb pink (there are no issues with serving pink lamb) aim for an internal temperature of 57c for medium-rare. 

5. Rest for 5 - 10 minutes in a warm place. We loosely tented our rack in foil to keep it warm but stop it from continuing to cook. Cut the trussing to relax the tension on the muscle. This will help it retain more moisture when resting.

6. Serve with your favourite sides and slice along the bones for beautiful lamb cutlets!