INGREDIENTS

INSTRUCTIONS

Preheat oven to 200C/gas 6.  Skin and trim racks if your butcher has
not prepared them for you.  Remove all the outer layer of fat. Trim
cutlet bones right back to  eye of meat, cutting fat away between bones
and scraping bones clean.  This is called French trimming.  Season
racks. Heat a little olive oil in a large frying pan and sear  meat on
all sides. Remove with two slotted spoons.  Heat oil in a frying pan
and add breadcrumbs cooking together until  crumbs separate. Add zest,
garlic and herbs. Season.  Press the crust on to outer edge of racks,
pressing in well. Place the  racks crumb side uppermost in a roasting
tin. Roast in a preheated  oven for 12-14 minutes, until meat is pink
(but not blue!). Rest lamb  in a warming oven for 5 minutes before
carving. Make a sauce while  lamb is resting. Reduce lamb stock with
pan juices and Madeira,  stirring up any crusty bits. Add a sprig of
tarragon. Finish by  swirling in some chilled butter until sauce is
viscous enough for you  ~ the exact amount will vary - the more butter
you add, the thicker  the sauce.  Carve the racks into cutlets.  Stir
fry some baby spinach leaves. Serve each set of cutlets on a bed  of
spinach propped up against a pommes Anna with a garnish of baby
vegetables and the sauce poured around.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1424
Calories From Fat: 888
Total Fat: 101.1g
Cholesterol: 244mg
Sodium: 1644mg
Potassium: 1399.6mg
Carbohydrates: 110.7g
Fiber: 15.1g
Sugar: 10.6g
Protein: 29g