It's a bit old fashioned, but I find roasting a rack of lamb is a lovely thing to do. The anchovy, lemon and parsley butter (recipe here) that's stirred through the potatoes works really well with the lamb, too.
2 x 8-boned French lamb racks (ask your butcher to French trim your lamb racks)
2 heaped tsp finely chopped fresh rosemary
2 tsp fine sea salt
100ml olive oil
1. Preheat your oven to 200C. Mix the rosemary and sea salt together and lightly season the lamb racks with half the sea salt and rosemary.
2. Heat a heavy-based frying pan on the stove until hot. Add a drizzle of olive oil and place the lamb racks in the hot pan and sear all the sides. Once well coloured, remove the lamb racks and place on a cake rack in a roasting tray.
3. Roast the lamb in the oven for about 20-25 minutes. This should produce a medium rare to medium lamb rack. Remove from the oven, season with the remaining rosemary salt and drizzle with the remaining olive oil. Allow to rest for 10 minutes before serving. Place the lamb racks on a platter and garnish with fresh rosemary sprigs if available.
For dessert? Moscato and raspberry granita.