Lamb Rack

Mix all the ingredients, except the stock, and rub on the lamb. Let it marinade in the fridge for at least 2 hours.

Take it out of the fridge at least 30 minutes before cooking to bring it to room temperature.

Preheat oven to 170 C.

Grill in a pan for color.

Place lamb racks on a wire rack and add the stock in the bottom pan.

Put in oven for 1 and a half hours covered with foil.

Baste the meat with the stock every 30 minutes.

Uncover and roast for 30 minutes, flipping halfway through until golden.

Take out of the oven and cover with foil, let it rest for 15 minutes.

Take the remaining stock into a saucepan and season to taste, cooking off some of the water, then add corn starch to thicken slightly.

Squeeze half a lemon on the rack and drizzle some of the gravy.

Serve with gravy and lemon wedges on the side.