Roast double lamb cutlets with pumpkin puree and rosemary butter
Recipe from Good Food by Neil Perry (Murdoch Books).
"You can leave the racks whole, or cut them into four cutlets if you like. Another thing you could do is remove the lamb from the bone and slice; it will look lovely. Remember that meat cooked on the bone is juicier and more flavourful, so it is worth using the racks rather than the fillets." – Neil Perry
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