A refined and elegant roasting cut, perfect for two. The eye of the loin is tender and needs very little cooking time.
Portion: Half rack (3-4 cutlets) per hungry adult.
Provenance: Essex.
COOKING INSTRUCTIONS
- 20 mins per kilo for medium (after searing) @ 180 degrees C
DIGITAL THERMOMETER
Want to make sure you cook your rack of lamb perfectly? You need a MEATER digital thermometer - click here for more details and to add one to your order.
RECIPE IDEA
How about taking your rack of lamb to the next level with this herb crust recipe? Click here to get all the details.
