The most important part of cooking lamb is cleaning it correctly and searing it at a very with temperature to then let it rest and reheat if needed. The inside has to be perfect pink and the outside should have a crust. Lamb goes great with sweet and fresh flavors, in England it is common to have a mint jelly with it. I this picture you can see a rack that has been glazed with a reduction of agave honey, wine vinegar and coriander seeds for the fresh touch. On the side a barley stew which cooked slowly with avocado leaves, which happen to give a nice liquirish taste.

A picture tells more than a thousand words.

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