Preparation
Step: 1/10
Remove the rack of lamb from the fridge half an hour before cooking. Preheat the oven to 140°C (120°C fan, gas 2).
Step: 2/10
Peel the garlic.
Step: 3/10
Wash the thyme and pat dry.
Step: 4/10
Peel the ginger and cut into fine strips.
Step: 5/10
Heat 1 tablespoon oil in an ovenproof pan.
Step: 6/10
Fry the lamb rack on both sides over a medium heat for 3 minutes until nicely browned. Place the meat on a rack over a roasting tin and roast for 15 minutes.
Step: 7/10
Add 1 tbsp oil and the garlic, thyme and ginger to the pan the meat was browned in.
Step: 8/10
Stir-fry, adding the spices during cooking.
Step: 9/10
Remove the lamb from the oven and, after adding the butter, fry again in the pan on both sides. Add salt and pepper.
Step: 10/10
Let the meat rest briefly. Cut in between the bones and serve garnished with rosemary.