Ingredients
• 1 8-bone lamb rack, untrimmed• 150g feta cheese
• 12 semi-dried tomatoes
• 12 black olives (go for your favourite olive varieties), pits removed
• extra virgin olive oil
• 3 sprigs of fresh rosemary
• 3 cloves of garlic
• a small bunch of fresh flat-leaf parsley
• Seasonal vegetables for roasting – whatever looks good at the greengrocer!
Description
Preparing Your Lamb RackRemove Most Of The Fat From The Back Of The Rack, Leaving A Little Bit To Flavour The Meat As It Cooks. French-trim The Bones By Cutting The Fat Out Around Each Bone Down To The Meat. Scrape The Bones Of All Sinew And Fat. Cut Betw
Jamie Oliver
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