2 x 10-bone lamb racks
6 cloves garlic, crushed
Finely grated zest of 2 lemons
½ bunch thyme, leaves picked, finely chopped plus extra to serve
1 tsp Burgundy mustard
2 tsp apple cider vinegar
Sea-salt flakes and freshly ground black pepper, to season
1.5 kg potatoes roasted to serve
2 bunches Dutch carrots roasted to serve
- Using a small sharp knife, trim away fat from front of racks. Cut out connective tissue between rib bones of lamb racks, then use back of knife to scrape bones clean. On back of racks (the side where the ribs curve outwards), make an incision 7mm-deep between base of each bone. Transfer to a large oven tray.
- Combine garlic, lemon zest, thyme, mustard and vinegar in a small bowl and season. Rub all over meat, then cover with plastic wrap and set aside for 30 minutes to marinate.
- Preheat oven to 210°C. Using a metal skewer, make a small hole in each rack next to outside bones through centre of loin meat. Line ribs front to front (ribs bending outwards), then use skewer to poke a 30cm-long piece of kitchen string through both at 1 end and tie securely. Bend lamb rack to form a circle shape and repeat tying technique at opposite end, forming a crown. Finally, tie another length of kitchen string around meat to hold crown shape in place.
- Roast lamb for 10 minutes. Reduce heat to 180°C and roast for a further 15 minutes or until medium. (Add another 5 minutes for medium-well, or another 8 minutes for well done.) Cover loosely with foil and set aside to rest for 10 minutes. Serve with extra thyme sprigs, roasted potatoes and Dutch carrots.