Rack of lamb with thyme-honey butter

Heat the over for at 200 ºC.

Sprinkle the rack of lamb with pepper and allow the lamb to reach room temperature. Ris the twigs of the thyme.

Cut the garlic into slices. Spoon the to in the bowl with some oil, the garlic slices and the thyme.

Stir the rest of the thyme with the honey, pepper and some salt through the butter. Heat the oil in a frying pan and fry the rack of lamb around brown.

Place the meat in the roasting dish or the baking dish with the to-side and bake for about 7 to 8 minutes until the meat is rosé. Turn halfway through the baking time.

Remove the meat from the oven and wrap the meat in foil. Let rest for approx. 5 min. Cut the rack of lamb along the bones into loose 'chops'.

Divide the loose 'chops' over the hot plates. Spoon the thyme honey butter over the meat. Remove the to from the oven, place them next to the lamb.