Roasted rack of Irish lamb

Ingredients

Start by preparing your lamb rack, take it out of the fridge 15mins before cooking and preheat your oven to 150c.
Place a non stick pan on a medium heat and add the rack of lamb skin side down. Cook this slowly for 10mins to melt out some of the fat and allow the skin to turn crispy. After 10mins, increase the heat and add the garlic, thyme and butter. Flip the rack onto the flesh side so the bones are facing upwards and baste in thr butter using a spoon. Place the rack in the oven at this point and cook for 15mins at 150c for an evenly pink finish. Remove and rest the meat for 10mins.
Place the finishing jus in a small pot and add a few spoonfuls of the resting juices from the roasted lamb, bring to the boil for instant lamb sauce
While the meats rests, place a pot of boiling salted water on the heat and add the rainbow chard. Cook for 2mins until just soft and strain. Season with some salt before dressing in the a few spoonfuls of the caesar dressing. Allow it to coat the chard and then place it on a plate. Cover the chard with some croutons and grated parmesan cheese.
Back to the rack, once it has rested, slice between the bones to release the individual chops. Place on the plate with the chard and spoon the lamb sauce on top.