method
1. Preheat the oven to 190°C (375°F) Gas Mark 5.
2. Heat the oil and butter in a frying pan and seal the meat, then transfer to a roasting tin and cook for 45 - 50 minutes.
3. In the same frying pan, add the double cream and fresh thyme to the pan juices and simmer gently until reduced by 1/3.
4. Remove the lamb rack from the oven, leave to stand for 10 minutes then cut into cutlets and serve with the creamy thyme sauce.
