Rosemary and Thyme Rack of Lamb with Recurrants

lamb rack or 8 cutlets
Sprig Rosemary
2 teaspoons fresh thyme leaves
1 teaspoon fresh mint chopped
2tbs olive oil
1 echalion shallot finely chopped
Salt and pepper to taste

In a large pan mix all the ingredients together, add the meat and mix well using your hands.

Place large pan on high heat and allow it to become very hot.
Sear the meat in batches for about three minutes. When all the meat has been cooked, transfer to an oven proof dish and cook at 180 degrees for 10 minutes for medium rare or 15 minutes for well done.

Rack of lamb on baby cabbage with redcurrants and baby potatoes