• 4 racks of Spring lamb (6 cutlets each )
• salt and freshly ground pepper
• Mint Chutney or • Onion Sauce or • Redcurrant Sauce
• sprigs of fresh mint
Prepare the racks of lamb.
Remove the skin and score the fat. Refrigerate until needed.
Preheat the oven to 220C\425F\gas mark 7.
Sprinkle the racks of lamb with salt and freshly ground pepper. Roast fat side upwards for 25-30 minutes depending on the age of lamb and degree of doneness required.
When cooked, remove lamb to a warm serving dish. Turn off the oven and allow the lamb to rest for 5-10 minutes before carving to allow the juices to re distribute evenly through the meat.
Carve the lamb and serve 2-3 cutlets per person depending on size. Serve with fresh Mint chutney, Onion Sauce and Redcurrant Sauce.