3 whole lamb racks, french trimmed
¼ cup tarragon or red wine vinegar
2 tbsp pohutukawa honey
2 tbsp fresh thyme leaves
Salt and freshly ground black pepper
Extra thyme to garnish, if desired
Preheat oven to 220°c.
Cut lamb racks in half to give two portions each with 4 to 5 cutlet bones per portion. Place lamb in a ceramic dish.
Combine vinegar, honey and thyme (warming a little if necessary to combine) and then drizzle this mixture all over the meat (leaving the bones free of marinade). Cover and leave to marinate for 20 minutes (this will also bring the meat to room temperature).
Transfer lamb racks to a low-sided oven pan. Drizzle with a little olive oil and season all over with salt and pepper.
Roast for 15 minutes for medium-rare, or longer if preferred depending on your liking for pink lamb. Remove meat to rest and keep warm for 5 minutes before serving. Serve rack whole or slice, if preferred. Garnish with thyme.