We hardly ever eat lamb and this was a treat, and we are not huge followers of religious events but this one, being indoors and all provided me with an opportunity to use lamb in an old fashioned way.
I marinated the rack for two days in olive oil, chopped garlic and rosemary. I then salted and peppered it before grilling it and finishing it in the oven. On the side I served a Mediterranean parsley salad and a mint and garlic sauce. Fresh and rich at the same time!
Space Place House 