They look so naked, racks of lamb. You need something on them before popping them in the oven. I seem to have mislaid my little book with my own notes on such matters, so this was off the cuff.
While oven is heating to 210C:
A couple of tblsps of a coriander and chilli jelly/jam I had in the cupboard
Several heaped teaspoons English mustard
A tblesp or so of tamari soy sauce
A tblesp of flour
A tblesp of olive oil
Some finely chopped rosemary
Thoroughly mix and then apply to the surfaces of the lamb. I cut an 8 point rack into two first, it needs a bit less time to cook and another surface for the paste.
In my oven it needs about 15 minutes in the oven for meat that is still a little rare in the middle. We didn’t let it stand afterwards. Too greedy.
A nice combination, but nothing like cast in stone, it really is ‘what’s about?’. As we will continue to demonstrate another time.