1 tsp oil
2 tbsp (1 oz) 25 g butter
450 g lamb rack
15 g pack fresh thyme, leaves removed from the stem
142 ml carton double cream (heavy cream)
2 tbsp (1 oz) 25 g butter
450 g lamb rack
15 g pack fresh thyme, leaves removed from the stem
142 ml carton double cream (heavy cream)
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.
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.
serving amount
serves 2 - 3
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