Crusted lamb racks

1.Preheat oven to 200°C (fan forced).

2.Remove excess fat from lamb racks but keep a covering of it in place over the meaty part of the racks. Melt butter in a small bowl and mix in paprika, flaky sea salt, pepper and lemon zest. Squeeze in the juice from the grated ginger.

3.Brush lamb racks all over with seasoned butter. Press on crumbs. Lay racks meaty side up in a shallow-sided ovenproof dish (high sides will prevent browning; I use a sturdy tin similar to a Swiss roll tin). The racks can be prepared in advance; they can be left for 1 hour at room temperature, or kept for longer if refrigerated, but bring to room temperature before cooking or the timing will be wrong.

4.Roast for 20 minutes until the crust is crisp and golden brown but the meat is still pink and juicy. Rest racks on a board for 7 minutes before slicing into cutlets. Let the cutlets rest on the board for 2-3 minutes keeping crusty crumb edges away from any seeping juices. Mop juices, then transfer cutlets to a heated serving plate. Serve immediately.