Pan Roasted Lamb Rack is a delicious dish, roasted slowly to ensure it's meat retains it's moisture; giving it a fantastic succulence.
Served with Red Braised Vegetables and Potato Gratin, the dish is bound to make an outstanding Sunday Roast.
Heat a large heavy-based frying pan with extra virgin olive oil.
Season the cooked lamb back straps well with sea salt and sear over a high heat, turning the lamb occasionally; not too often, so a nice crust can form.
Remove the lamb from the heat once seared on all sides and leave to rest in a warm place for 10 minutes.
While the lamb back straps are resting,heat the red braised vegetables in a saucepan and place the hot potato ratin under a medium-hot grill to colour.
Place the red braised vegetables down the centre of 4 plates.
Slice the lamb in 2-3cm thick slices and place over the vegetables.
Splash with extra virgin olive oil and season with freshly ground pepper.
Serve with the potato gratin.
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