Roasted lamb rack was always a mystery to me until I watched a chef friend make it for us at a dinner party. It’s such an impressive dish and surprisingly easy to make. This recipe takes 15 minutes to prepare plus 15-20 minutes to cook.
If my local farmer who raises lamb is not available, I go to my local butcher for the lamb rack and I ask him to trim the fat and french the rack for me. I use garlic grown in the garden and if the rosemary is not growing in our herb garden, I get fresh rosemary rather than dry and the honey comes from our farm. All local. All good.