Serves 6
2 joints best-end of lamb
2 tablespoons clear honey 1 tablespoon boiling water
Each piece of best-end will have 6-7 cutlets and for rack of lamb you should trim back the fat to reveal the cutlet bones. Cut away a 2 inch (5cm) strip of fat from the bone tips. Then with a small sharp knife, cut and scrape around each cutlet bone to clean it. Wrap bone tips in kitchen foil to prevent them from scorching during roasting.
Place trimmed racks in a roasting tin so they lie flat with fat side up to baste the meat. Place in an oven heated to 350°F (180°C) or Gas no. 4, and roast for 1 hour if you prefer your lamb pink. Allow an extra 15 minutes if you prefer lamb well done. Combine honey and boiling water to make a glaze. About half-way through the cooking time, remove lamb from the oven. Score the fat in a criss-cross pattern with a sharp knife and brush with some honey glaze. Return lamb to the oven to complete roasting time. Brush with more glaze once or twice as the fat begins to turn an attractive golden brown.
Remove foil from cutlet tips and transfer racks of lamb to a serving platter. Carve by cutting in between the bones and allow 2 cutlets per person. This is wonderful with summer vegetables, especially buttered new potatoes and green beans or mange-tout.