The rack is the long muscle along the back attached to the first 8 ribs, it is very tender and can be cooked quickly at high heat. There’s not a lot of fat so be careful not to dry it out. It can be roasted, grilled or BBQed whole. Rolled in herbs or a crunchy coating it makes one of the most magnificent looking cuts of meat. Cut into individual ribs, the cutlets can be grilled, BBQed or panfried and they’re really good crumbed. Frenched cutlets are our favourite finger food. We drizzle them with a little sesame oil, turn to coat and then cover with teriyaki sauce (about 1 tablespoon of sesame oil and 1/2 cup of teriyaki sauce, the runny not the syrupy sort, will do 8 cutlets). Leave in a covered container in the fridge for a few hours or overnight then BBQ. To make them look really spectacular roll the outside edge in sesame seeds.
Roast Rack of Lamb with Caramelised Garlic
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