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It is ages since I had some decent Lamb, I found this wonderful Rack of Lamb at my Butcher. Lamb has to be best for flavour and Beef for texture.I scored the fat and seasoned very generously holding the bones, sear to brown the meat all over in an oven proof skillet with Olive Oil and a knob of Butter, being careful not to burn yourself which yes I managed to do!Then place in a preheated oven at 2
