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.

Ingredients

  • 24 lamb cutlets, on the rack and French trimmed
  • 200 ml (7 fl oz) thick yoghurt
  • 1 tablespoon manuka honey or any rich honey
  • 2 teaspoons salt
  • 2 tablespoons fresh rosemary, finely chopped
  • 4 cloves garlic, peeled and crushed oil for cooking

Method

One or two days before serving, trim lamb of fat to the degree you like and score fat in a criss-cross fashion. Combine yoghurt, honey, salt, rosemary and garlic. Rub into lamb, then cover and place in the fridge.

A few hours before the meal, take lamb from the fridge, bring up to room temperature and wipe off excess marinade.

An hour before the meal, turn oven to 220°C/450°F/ Gas Mark 6. Heat up a heavy frying pan and add a few teaspoons of oil. Place as many racks as fit comfortably into the pan, fat-side down, and cook over a moderate heat to render some of the fat, then turn over and cook a further 2 minutes. Transfer to a roasting dish. Place in the oven near the top and roast 15 minutes for medium rare, 20 minutes for medium. Rest in a warm place for at least 10 minutes before serving.