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Rack of Lamb with Creamy Thyme Sauce

ingredients

serves 2 - 3
1 tsp oil
2 tbsp (1 oz) 25 g butter
450 g lamb rack
15 g pack fresh thyme, leaves removed from the stem
142 ml carton double cream (heavy cream)

method

1. Preheat the oven to 190°C (375°F) Gas Mark 5.

2. Heat the oil and butter in a frying pan and seal the meat, then transfer to a roasting tin and cook for 45 - 50 minutes.

3. In the same frying pan, add the double cream and fresh thyme to the pan juices and simmer gently until reduced by 1/3.

4. Remove the lamb rack from the oven, leave to stand for 10 minutes then cut into cutlets and serve with the creamy thyme sauce.

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