Lamb with Thyme and Feta [#98]

I left the feta out, because it appears in a salad to accompany (see next recipe). I also roasted a lovely little rack of Welsh lamb rather than cook individual cutlets. The whole trimmed rack was marinaded with fresh thyme, lemon juice, garlic and olive oil, and roasted in a high oven for 20 minutes. The result was a pile of gorgeous, succulent, tender little lamb cutlets, accompanied by salad and Jersey Royals with chives. Here is the recipe should you want to try the original Nigel version!