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Take your meat out of the fridge about 15 minutes before cooking. This will allow it to come down a few degrees in temperature.
1. Preheat oven to 200ºC. Using a sharp knife, score a 1.5cm crisscross pattern over skin of lamb, taking care to not cut into meat. Season and drizzle with oil.
2. Heat a large frying pan over a high heat. Add lamb racks and cook for 4 minutes on each side or until browned all over. Transfer to a large roasting pan and brush with ½ the butter.
3. Roast for 15 minutes or until cooked to medium. Brush racks with remaining butter and balsamic vinegar. Cover racks loosely with foil then set aside to rest for 10 minutes. Cut each rack in half to serve.YOU MIGHT ALSO LIKE THIS RECIPE