Can you hear me up the rack?

New Zealand is famous for it's lamb and this is as fine a cut as you will find. Rack of lamb, certified organic and perfect.

Dukkah rubbed rack of lamb and polenta
Spray room temperature lamb rack with olive oil. Lamb is already quite fatty so spraying rather than smearing with oil is the thing to do here. Roll in dukkah. Roast at 180C/350F for approx 25 mins, stand for 5 mins slice and serve.
About 15 mins after the lamb goes in to the oven start to prepare your polenta, the instructions on the packet are fine.
As you can see this lamb was served with steamed ribbons of courgette, raw baby spinach leaves and roasted field mushrooms. The jus is a butchers glaze heated with chopped prunes. Enjoy.