- 2 tbs extra virgin olive oil
- 1 x 8 point rack of lamb
- Sea salt & freshly milled pepper
Method
Preheat oven to 220C. Heat oil in a large ovenproof frying pan over medium-high heat. Season lamb all over and place it in pan skin-side down. Cook for 6-8 minutes until the skin starts to brown and caramelise. Turn over and place the pan into the oven and roast lamb for 15-20 minutes for medium-rare or until cooked to your liking. Rest for 5 minutes before carving. Serve with zucchini salad and salsa verde
