Recipe: Lamb Rack Low Temperature

1 Half an hour before, remove your meat from the refrigerator.

2 Preheat your oven to 80°C (175°F) (gas mark 3) and place your empty cooking dish inside.

3 Season your meat with fine salt and freshly ground pepper.

4 In a very hot pan, add a knob of butter and a little oil and sear on all sides, insisting on the fatty part of the meat for about four minutes, then place your lamb racks in your hot dish, sprinkle with a few sprigs of rosemary the crushed garlic cloves and the small potatoes around and place in the middle of the oven.

5 Cook for 1 hour 35 minutes then pour a glass of spring water into the oven, salt and pepper then turn off the oven and leave it slightly ajar, place them on an upturned plate so they rest covered with aluminum foil afterwards.
When you cut your racks, reheat your jus, pour it boiling over them, crushing the garlic and small potatoes well around them.
If you wish, you can keep your lamb rack covered with aluminum foil in a 40°C (105°F) oven while waiting for your guests.