1. Make sure racks are trimmed well and bones are scraped clean. Score fat on top of lamb racks in a diagonal criss-cross pattern, to create a diamond effect. This helps fat render out when cooking so there isn’t a chewy layer left underneath skin. Take care not to score down to flesh.
2. Stand racks fat-side out with bones pointing upwards. Push racks together so that bones on each rack interlock with bones on other.
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3. Cook on a baking sheet at 220°C (200°C fan) mark 7 for 30-35min for medium meat.
4. To serve, carve between individual bones.
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Oak chopping board, Lakeland. ProChef’s knife, Zwilling J.A. Henckels. Baking tray, chef's own.
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