Preheat the oven to 180 degrees.
In a hot pan, place the rack fat side down and sear for 2 minutes.
Turn the lamb over and sear for another 2 minutes.

Mix together the olive oil and honey and then brush over the fat side of the rack.
Spread the dukkah out on a flat plate and press the lamb rack (honey side down) into the dukkah.
Make sure it’s well coated.

Place in the oven for 20 minutes, until cooked to your liking (30-45mins).
You might need to put a little tin foil over the top to stop the rack ends from burning.
Remove from the oven and rest for 10 minutes.

Toss together the radish, feta, olives and spinach leaves and scatter on a platter.
Serve with the lamb on top, seasonal vegetables, and crusty bread.

Recipe by Kirsten McCaffrey for recipes.co.nz