Preheat the oven to 190°C.

Score the fat on the rack and a gently massage 1 tbsp of Wild Fennel Co. Lamb seasoning all around.
Heat a little oil in a large frying pan over a high heat, add the lamb rack and sear until golden. (5 mins).

Place in the preheated oven.
Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook and should still be pink in the middle.
Add 10-15 minutes longer if you prefer well done. Be careful not to overcook the meat as it cooks a little more while resting.

Rest meat under tin foil 5-10 minutes.
Slice into chops and serve with a little sprinkle sea salt.

Serve with minted seasonal vegetables, and Mint salsa.

Recipe inspiration from Egg and Spoon.

KATE’S MASH
Peel and slice up potatoes. Place in a saucepan and boil until cooked. Drain water.
Heat milk 30 seconds in the microwave (lukewarm).
Gradually add milk to potatoes with butter, salt, and pepper. Mash until smooth and creamy.

Leave lid on until ready to serve.

CHEF’S TIP
Not all potatoes are created equal. Some varieties need a little more milk, some a little less.