My rack of lamb weighed just over 900 grams. Marinated for 2 hours in equal quantities of olive oil; honey and lemon juice plus 3 cloves of grated garlic; a good tblsp of chopped thyme; zest of 1 lemon; salt and pepper to taste; 1/2 tsp of chilli flakes.
Put the lamb on a wire tray over a roasting tin and cook for 25 minutes at 200 degrees. Rest for 10 minutes.
Bubble the juices for a minute or two to create a sauce.
Served with roast sweet potatoes and steamed vegetables. This one’s a keeper!