Lamb Rack, Frenched Spring (8x lamb chops, Chilled)

Follow our advice for perfectly cooked rack of lamb:
Take out your meat at least 1 hour in advance, sear each side of the meat in a casserole dish without piercing it. Once the meat is coloured, bake at 200°C for 20 minutes (reminder: lamb meat is best cooked rare). Salt your meat only halfway through cooking. Always remember to rest the meat for a few minutes befire serving so that it becomes soft.