Instructions: Place lamb in a roasting tray, fat side up.

Heat honey, rosemary and butter together in a pan or microwave, brush all over lamb racks and season well with salt and pepper.

Preheat oven to 200C/400F, roast lamb 25-30 minutes depending how you like it done. Be careful honey doesnt burn too much.

Remove from oven and allow to rest 10 minutes.

SAUCE:
Finely dice onion.

Heat butter in a pan, add onion, cook 2 minutes to soften without color. Add remaining ingredients and any juices that have run from the resting lamb.

Carve lamb into cutlets, arrange on plate in an overlapping fasion, spoon over sauce.

Serve with sauteed garlic potatoes.

Allow 4 lamb cutlets per portion.

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