It was a beautiful looking rack of 12 lamb ribs ($21.00) which I suspect from the size and taste, were from a lamb rather than an adult sheep.
The method of cooking involved seasoning with my partner's secret cracked pepper mix (hint: it is green, white and black peppercorns in equal proportions) and sea salt. He also tried out a new technique of slamming the lamb into the chopping board. Not only did it slightly impregnate the seasoning, it apparently also breaks up the fibers a bit, ensuring that the meat is not tough.
In a cast-iron skillet, he then browned the lamb in Joseph Olive Oil and duck fat (also from AC Butchery). He separated the rack into two pieces. In future I would recommend making them all into double cutlets, to increase the amount of edge, but still have a center in each serve.
Using the cast iron skillet still, he finished them in the oven at 200C for 18 minutes. The beautiful thing about the iron skillet is not just that you can use it on the cook-top and in the oven - you can also use it to rest your meat in, retaining much of the heat. He rested the lamb for 10 minutes, with foil over the top to keep it warmer still.
The end result, served with roast vegetables (potato, onion, garlic, parsnip, pumpkin, kumera, beetroot and zucchini) was superb. We shared a half-rack between us - so this whole rack would have fed four people.
174 Marion Street, Leichhardt NSW 2040
Ph: (02) 9569-8687