Bring the whole Lamb Racks to room temperature (bloom).
Preheat oven to approx. 170°degrees

Score the fat cap (if there is one) with a sharp knife.

Oil the meat. Place a good dollop of olive oil onto a flat plate and season with salt and pepper. Roll the lamb rack in oil and seasoning to fully cover the lamb. Rub seasoning into all the crevices of the meat.

Place Lamb Racks flesh side down onto a barbecue hot plate or pan and sear until caramelised (browned).

Roll the racks around and sear the bottom eventually letting them sit on their bones (there will be a little tunnel of air underneath them now). Don’t forget to also sear the two ends!
Once nicely browned transfer the rack to a pan/tray and place in pre heated oven.

Roast for 17 minutes at 170°C.
Cover in tin foil and rest on the bench for 15 minutes to let juices redistribute in the meat.

Carve racks into individual cutlets and serve with accompanying side dishes.

CHEF’S TIP
Lamb Racks can have a variety of extras added if you prefer more flavour. Seasonal or dried herbs such as cumin, tarragon, mint, rosemary work well.