Pan-fried lamb

The right heat, patience and a good feel for meat

Ingredients

• 2 lamb racks
• Jane's pepper mix
• Salt flakes
• Oil for frying

Preparation

Preheat the oven to 180 degrees Celsius on the fan setting. At the same time, place a frying pan on the hob and allow it to slowly heat up on a medium heat. The pan should be hot, but not overheated. Allow around eight to ten minutes for this.

Season both sides of the lamb racks with the pepper mixture and salt flakes. Then add a little oil to the pan. The oil should become liquid without smoking. If smoke rises, the heat is too high and should be reduced.

Carefully place the meat in the pan. An even sizzling sound indicates that the temperature is right. Fry the lamb for about two minutes on each side until a nice crust has formed.

If the pan is ovenproof, place it directly in the oven. Alternatively, place the meat on a baking tray. Cook the lamb in the oven for around eight minutes.

Then remove the meat and leave it to rest under aluminium foil for eight to ten minutes. Slice the lamb and serve with chimichurri, for example.

Understanding heat instead of rushing

When roasting lamb, it's not speed that counts, but control. A pan that is too hot will burn the surface before the inside is properly cooked. Even heat and short roasting times result in a juicy texture and a clear meat flavour.

To conclude

This dish thrives on simplicity and respect for the product. If you take the time to cook it at the right temperature and allow the meat to rest after cooking, you will be rewarded with an aromatic and tender result. Perfect for anyone who appreciates good meat and wants to avoid unnecessary complexity.