Ingredients

• 2 best end necks of lamb (about 900kg/2 lb each)

• finely grated rind of 1 lemon

• 60ml/4 tbsp medium oatmeal

• 50g/2 oz fresh white breadcrumbs

• 60ml/4 tbsp chopped fresh parsley

• 25g/1 oz butter, melted

• 30ml/2 tbsp clear honey

• salt and ground black pepper

• roasted baby vegetables and gravy, to serve

• fresh herb sprigs, to garnish

Serves 6

Method:

1. Preheat the oven to 200C. Using a small sharp knife, cut through the skin and meat of both pieces of lamb about 2.5cm from the tips of the bones. Pull off the fatty meat to expose the bones, then scrape around each bone tip until completely clean.

2. Trim all the skin and most of the fat from the meat, then lightly score the remaining fat with a sharp knife. Repeat with the second rack.

3. Mix together the lemon rind, oatmeal, breadcrumbs, the parsley and seasoning, then stir in the melted butter.

4. Brush the fatty side of each rack of lamb with honey, then press the oatmeal mixture evenly over the surface with your fingers until well coated.

5. Place the racks in a roasting tin with the oatmeal sides uppermost. Roast for 40-50 minutes, depending on whether you like rare or medium lamb. Cover loosely with foil if browning too much.

6. To serve, slice each rack into three and accompany with roasted baby vegetables and gravy made with the pan juices. Garnish with herb sprigs.