Recipe from Meat Mynie 

Preparation Time: 20 minutes Cooking Time: 2 Hours Serves: 4

Ingredients :

• 1 x 1.4kg lamb rib rack
• 1 heaped tbsp smoked paprika
• 1 heaped tbsp Dijon mustard
• 1½ tbsp balsamic vinegar
• 1 tablespoon chopped rosemary leaves
• ¼ cup honey
• 400g cooked green beans, trimmed
• 1 tbsp olive oil
• ½ tbsp balsamic vinegar
• 1 tbsp chopped, roasted almonds

Method :

• Place the lamb racks into a non-reactive container. Mix the smoked paprika, mustard, vinegar and rosemary together to make a paste. Brush thickly over the racks, covering all sides. Cover and marinate in the fridge for 3 hours.
• Preheat the oven to 170ºc. Place the racks into a large roasting dish, cover tightly with foil and bake for 2 hours or until very tender.
• Increase the oven temperature to 225ºc.Using a large, heavy knife, cut the racks into individual ribs. Brush generously with the honey and season with salt and pepper. Place the ribs onto a large baking sheet covered with baking paper. Cook for 5 minutes or until dark and sticky. Serve warm with the green bean salad.
• To make the green bean salad: dress the green beans with the olive oil and vinegar and season with salt and pepper. Sprinkle with the almonds and serve.