Rack of Lamb Recipe
For a succulent, juicy roast rack of lamb, start with the very best ingredients from Feather & Bone then follow our chef's detailed steps for guaranteed success
Ingredients
- 2 700g racks of lamb – frenched, fat cap on
- 4 cloves of garlic – minced
- Half a pack (10g) of rosemary – leaves picked and finely chopped
- 60ml extra virgin olive oil – for marinade
- 40ml olive oil – for searing
- A 4-finger pinch of sea salt flakes
- Black pepper to taste
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