You'll give these ribs a real flavour hit by adding half the
garlic and lemon paste prior to cooking and the rest just before
1.5 kglamb rib racks (about 2)5garlic cloves2 tbspthyme leavesFinelygrated rind of 1 lemon, plus 1 tbsp juice30 mlextra-virgin olive oil
Preheat oven to 150C. Place rib racks on an oven tray and score meat with a sharp knife.
Pound garlic and a pinch of salt in a mortar and pestle to a fine paste. Stir in thyme, lemon rind, juice and oil. Rub half the garlic mixture over ribs, season to taste and roast until meat falls from the bone (45 minutes-1 hour).
Cut each rack into individual ribs, toss through remaining garlic mixture and serve hot.