Honey and Lemon Glazed Rack of Lamb

Combine oil, lemon rind and juice, garlic, salt and pepper.

Pour over lamb and marinate for 2 hours in the fridge.

Remove lamb from marinade and place on a rack in baking dish, fat side up. Pat with paper towel to remove excess moisture.

Score fat with a sharp knife. Cover bone tips of cutlets with foil so they don't burn.

Warm honey and extra lemon juice, brush onto the lamb fat, then sprinkle with fennel seeds.

Bake at 180C for 40 minutes, or as required, basting throughout cooking time with the honey and lemon mixture.