This succulent rack of lamb is stuffed with rosemary, glazed with honey, wrapped in prosciutto then roasted to perfection until tender and delicious.
Ok I changed the rack to Loin lamb chops I seasoned the meat. Left the fat on and placed rosemary and fresh thyme between each loin. I left the long fat and meat on so it covers over when packed together.we all know fat is wher the flavour is even if you don't eat the fat ,alls good I squeezed them together, seasoned salt pepper added honey, I drizzled it over the loins and then place bacon over the lamb as this is dinner tonight and is all I had I look forward to devouring this meal I've cooked on Lower temp as I prefer slower cooked meat and as I'm feeding six and I'm the only one who eats rare. It's better this way - 20 Oct 2014