Lamb Rack Recipe

1. Pat the lamb rack dry with paper towels. If not already frenched, trim excess fat and expose bones for an even roast.

2. In a bowl, combine grated raw papaya and yoghurt. Stir until the papaya is evenly distributed; the papaya contains enzymes that will gently tenderize the meat overnight.

3. Add minced garlic, grated ginger, ground cumin, ground coriander, smoked paprika, ground black pepper, kosher salt, lemon juice and olive oil to the papaya-yoghurt mixture. Whisk to form a smooth marinade.

4. Coat the lamb rack thoroughly with the marinade, massaging it into all surfaces. Place the rack in a shallow dish or resealable bag. Cover or seal and refrigerate for at least 8 hours, preferably overnight.

5. Remove the marinated lamb from the refrigerator 45–60 minutes before roasting to bring it toward room temperature. Preheat the oven to 230°C (450°F).

6. Line a roasting pan with foil and place a wire rack inside the pan. Remove excess marinade from the lamb (shake off but do not fully wash) and place the rack fat-side up on the wire rack. Reserve the marinade juices for a pan sauce if desired.

7. Roast at 230°C (450°F) for 10 minutes to develop color, then reduce oven temperature to 190°C (375°F). Continue roasting until an instant-read thermometer inserted into the thickest part of the meat (not touching bone) reads 55°C–58°C (131°F–136°F) for medium-rare to blushingly pink center. This will take about 12–20 minutes depending on thickness (target total roast time 22–30 minutes).

8. While the lamb roasts, mix the softened butter with chopped rosemary and thyme. Season the herb butter with the extra salt and cracked black pepper.

9. When the lamb reaches the target temperature, remove it from the oven and brush the herb butter generously over the exposed meat. Tent the rack loosely with foil and rest for 10–15 minutes. Resting allows juices to redistribute and the internal temperature to rise slightly (about 3–5°C / 5–9°F).

10. After resting, carve the rack into individual or double chops between the bones. Serve immediately, optionally spooning any resting juices or a quick pan sauce made from reserved marinade juices reduced with a splash of stock or wine.