Marinate the Lamb

Cup of Yum
1. Prepare a simple rack of lamb marinade: combine olive oil, lemon juice, minced garlic and finely chopped rosemary and thyme.
2. Rub the marinade all over the lamb and season well with salt and pepper. Cover and chill for two hours or overnight if you prefer. Make sure you bring the lamb back to room temperature for at least an hour before roasting.

Cook the Lamb

1. When you are ready to cook the lamb preheat the oven to 200C (400F). Use a sharp knife to score the fat creating a crosshatch pattern. I kept the all the fat on my rack you can slice away some (but not alof the fat if you prefer.
2. Heat a large pan over high heat and sear the lamb, fat side down for a couple of minutes or until golden. Flip over and sear the other side and then do either end until nicely seared. Use a strip of foil to cover the ends of the rack bones. Stand the lamb on an oven tray with a rack over it (to allow fat to drain).
3. Cook for 15 minutes then check the temperature by inserting a meat thermometer in the thickest part between the bones. If your lamb rack is on the small side it may be ready now. If not,continue cooking for another 5 or up to 10 minutes.
4. Loosely cover the lamb with foil and rest for 10 minutes. Place the lamb fat side up and slice between the bones to carve. Allow for 2-3 chops per person.

Lamb Gravy

1. You can prepare this while the lamb is roasting in the oven. Bring 120ml (½ cup) white wine, 240ml (1 cup) chicken stock, 1 halved shallot and small sprig of rosemary to a simmer in a saucepan and allow to reduce by half, about 15-20 minutes.
2. If the gravy requires further thickening then add 1 tablespoon of cornflour diluted in 1 tablespoon of cold water and boil for a couple of minutes.