Serves: If using racks allow 2-3 cutlets per person or for leg joints 100g (4oz) per person of raw meat for boneless joints and 225g (8oz) for bone-in joints Cooking Time: Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done - 30 minutes per 450g/½kg (1lb) plus 30 minutes Temperature: Gas Mark 4-5, 180oC, 350oF INGREDIENTS: Lean rack of Welsh lamb 4 cloves garlic, squashed 1 lemon, rind cut from the lemon and juice 5 sprigs fresh thyme Black pepper 30ml (15ml) olive oil 12 small carrots, peeled or scrubbed and left whole 12g (½oz) butter Black pepper 2 sprigs fresh thyme
METHOD: Take 2 lean racks of lamb or leg joint and calculate the cooking time as above. Mix together garlic, lemon rind and juice, thyme, black pepper and olive oil and rub into the fat side of the racks. Place onto a rack in a roasting tray and open roast for the calculated cooking time. Place the carrots onto a large piece of foil; add butter, black pepper and thyme. Wrap the carrots in a loose parcel and place on a baking tray next to the lamb for 40 minutes until tender. Serve the lamb with steamed carrots and extra seasonal vegetables of your choice. Rack of Lamb Gorgeous and delicious, roasted racks of lamb are the ultimate dinner-party dish, with a wow factor that’s easy to achieve. Racks are chined leaving only the rib finger bones remaining, which you simply cut between. Ideal for grilling, pan frying and roasting. Recipes by Welsh Lamb