A cooling, or resting, rack "You don't want the meat to rest in its own juices. Whatever's going to fall, let it fall. Now you're steaming the steak again. What we've worked so hard to do ...
Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve ...
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