Tender, lean lamb and a selection of the finest vegetables makes this a romantic dish you won't forget
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Trimming the lamb
To keep the lamb neat, I trim the rack right down to the eye of the meat. Your butcher should be able to do this – just ask him to trim away all the fat, leaving the fillet attached to the bone. For a more traditional option that will give you more meat, ask your butcher for a rack that is French trimmed and roast as stated in the recipe, giving it 10 mins longer in the oven.
Carving the lamb
For even-size plump lamb cutlets when carving: starting at one end, cut between the bones and discard the fourth bone, then continue and again discard the fourth bone – make sure it’s just the bone, leave all the meat on.