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.