Rack of Lamb
A French-trimmed rack of lamb is the most impressive centrepiece you can cook in under 30 minutes. Sear the outside, blast in a hot oven, rest, slice. It looks like you spent hours. Serve pink with a simple jus or salsa verde.
Ramsay at his best — confident, fast, delicious. Includes a herb crust variation.
Ask your butcher to French-trim the rack (scrape the bones clean). Most supermarket racks come pre-trimmed now.
Bring to room temperature (30 minutes out of the fridge) for even cooking. Season generously with salt, pepper, and a smear of Dijon mustard.
Sear fat-side down first for 3-4 minutes to render and crisp the fat cap. Then a quick sear on the meat side.
Resting is non-negotiable: 10 minutes under loose foil. The internal temperature rises 5°C during rest and the juices redistribute.
Preheat oven to 200°C (fan). Take lamb out of fridge 30 minutes before cooking
Score the fat cap in a crosshatch pattern. Season all over with salt and pepper
Smear a thin layer of Dijon mustard over the fat and meat
Heat an ovenproof pan (cast iron) to medium-high. Add a splash of oil
Sear fat-side down for 3-4 minutes until golden and crispy
Flip and sear the meat side for 1-2 minutes
Transfer pan to oven: 12-15 minutes for pink (internal 52°C), 18-20 for medium (58°C)
Remove. Rest on a warm plate under loose foil for 10 minutes
Deglaze the pan with a splash of red wine and a knob of butter for a quick jus
Slice between the bones into individual cutlets. Serve with the jus, roast potatoes, green veg
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