Recipe: Roasted Grass-Fed Lamb Rack with Herb Jus

1 Prepare the rack. Cut off the base of the ribs. For the top, make a good cut across the width of the mid-rack, then pass between each rib to expose them. Remove this meat and cut it into large chunks (see photo), then remove the thin skin on the fat and score it with crosshatch cuts. Season with salt and pepper, then preheat your oven to 220 °C (gas mark 7).

2 Place your rack in the middle of your roasting pan with the garnish ingredients around it.

3 When your oven reaches temperature, switch to the grill setting and wait until the fat on your rack is nicely browned (7 to 8 minutes), then pour a glass of mineral water around it and turn off the oven (this way it will cook at exactly the right temperature).

4 After twenty minutes, remove it and place it on a plate to rest. Skim the fat from your pan, then strain the jus through a fine sieve, pressing well to extract all the flavors. Taste and adjust the seasoning if needed, then carve the ribs from your rack and drizzle a little of the hot jus over them, serving the remainder in a sauce boat. We served it with spring peas à la Maraîchère, or you can replace the lardons with those prepared using smoked duck breast, but it is also excellent served with good hearty Soisson beans in jus.