Cooking Instructions
- 1
Mix all the ingredients, except the stock, and rub on the lamb. Let it marinade in the fridge for at least 2 hours.
- 2
Take it out of the fridge at least 30 minutes before cooking to bring it to room temperature.
- 3
Preheat oven to 170 C.
- 4
Grill in a pan for color.
- 5
Place lamb racks on a wire rack and add the stock in the bottom pan.
- 6
Put in oven for 1 and a half hours covered with foil.
- 7
Baste the meat with the stock every 30 minutes.
- 8
Uncover and roast for 30 minutes, flipping halfway through until golden.
- 9
Take out of the oven and cover with foil, let it rest for 15 minutes.
- 10
Take the remaining stock into a saucepan and season to taste, cooking off some of the water, then add corn starch to thicken slightly.
- 11
Squeeze half a lemon on the rack and drizzle some of the gravy.
- 12
Serve with gravy and lemon wedges on the side.
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