Now this is a classic fine dining cut of lamb, one that is revered amongst accomplished chefs but rarely found in butcheries or supermarkets.
By keeping the thin cap of fat on top of the lamb, this cut can be slowly rendered and even pan roasted until the cap is golden brown and crisp whilst protecting the tender, delicate meat from the direct heat and retaining extra juiciness and flavour. For best results season the cap side generously and cook in a thick based pan on medium heat for at least 5 minutes until crisp then simply throw the pan into an oven at 180 degrees celsius with the lamb still cap side down and pan roast. Somewhere between medium rare and medium is absolute perfection. Rest well and carve against the grain to serve.