1 rack of lamb, French trimmed
1 sprig of rosemary,
1 clove of garlic, cut into slivers
1tbsp olive oil
Salt and pepper

1. Trim any excess fat from the lamb to your liking.
2. Make small incisions into the fleshy side, stuff with a sliver of garlic and a few rosemary leaves.
3. Rub the olive oil into the meat and season very well with salt and pepper.
4. Select 55°C for a pink centre.
5. When the Autoroast Programme has finished, cover the meat with foil and allow to rest for 10 minutes before carving.

Miele Special Features:
• Miele Oven, Fan Plus, Autoroast Function With Remote Probe, select 55°C
• Miele Roasting Tray
• Miele Telescopic Arms