Roasted Spiced Racks of Lamb Shoulder

I always have racks of lamb shoulder in the freezer, but summer is coming and I want to clear the stocked red meat and make some room for frozen poultry, seafood and dessert.

Ingredients:

• 2 racks of lamb shoulders, 4 bones each
• Your favorite spice rub (I always have some spice blend as dry rub, you can search a recipe which you like and blend your own)
• Extra virgin olive oil

Method:

1. Pat-dry the lamb. Make small incisions into the meat with the point of a sharp knife to allow the marinate to penetrate.
2. Mix the rub with extra virgin olive oil to form a paste. Rub the paste all over the lamb. Give it a good massage.
3. Preheat the oven to 200C.
4. Heat a frying pan until sizzling hot. Sear the lamb on all sides.
5. Remove the lamb into the baking tray and cook in the oven for 12-15 minutes until cooked to your favorite doneness.
6. Remove the baking tin from the oven, cover the meat with foil. Allow to rest for 10 minutes before serving.

I still had some herby Greek yoghurt sauce in the fridge and it is very good to go with lamb. This is my favorite sauce which goes extremely well with seafoods, roasted meats and even salads. The ingredients are listed in my other recipe: Baked Panko-Crusted Seabass Fillet