Rosemary and Yoghurt Roast Rack of Lamb

If you’re cooking this on a hot summer’s day, then you can barbecue the lamb — just watch that it isn’t over the hottest part of the grill as it may burn before it’s cooked. Serve with Pecan and Maple Glazed Yams, some boiled beans and fresh tomato salad drizzled with olive oil and lemon juice. You will need four to five racks depending on their size; I allow four cutlets per person.