Roast rack of lamb with rosemary and lemon

We’re fortunate to have excellent local meat slaughtered locally. I buy mine from butcher Rob Rattray in Aberystwyth, who wins prizes for his beautifully crafted racks of Welsh mountain lamb. I like mine with a rim of creamy fat and make sure I get the trimmings to crisp at the same time as the meat. When preparing a joint for roasting, allow it to come up to room temperature first. Fatty joints, such as shoulder and rack, take longer to cook than lean leg or fillet: allow 20 minutes per