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| baked rack of lamb |
One of my favorite cut of lamb, and easily
found in butcher shops in Ireland well prepared with the little bones scraped clean. There
are so many sheep walking around in the field in Ireland, it must be the best meat
to eat. In the 2 weeks stay in Ireland, I cooked 4 racks of
lamb and find the size and flavor perfect. The lamb is old enough to have rich red meat flavor and yet
still tender even if slightly overcooked, very forgiving.
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| raw rack of lamb |
I simply rub salt and black pepper all over
and season for half a day, bake at 180˚C for 30 minutes and rest for another 10
minutes, perfect pink.
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