Ingredients

• A full lamb rack (approx 800grams) 
• 1 tablespoon olive oil
• 1 tablespoon Raptor Naturals Lamb and Vegetable seasoning 

Method

1. Take the lamb out of fridge and leave at room temp for at least 30 minutes prior to cooking.
2. Heat oven to 160°C.
3. Drizzle a little olive oil over the lamb rack and season generously all over with Raptor Lamb & Vegetable Rub.
4. Heat 2 TBS olive oil in a large heavy oven proof skillet/ cast iron pan over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Cover the ends of the bones with foil to prevent charring.
5. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the centre of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

* Cooking tip: Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits.

 Serve with skin-on roasted potatoes and steamed green beans. The Lamb & Vege Rub is also delicious sprinkled on your roast potatoes before you put them in the oven.