2 best end necks of lamb, about 1 kg each
finely grated rind of 1 lemon
4 tbsp medium oatmeal
50 g fresh white breadcrumbs
4 tbsp chopped fresh parsley
2 tbsp butter, melted
2 tbsp clear honey
salt and black pepper
roasted baby vegetables and gravy, to serve
fresh herb sprigs, to garnish

Preheat oven to 200C. using a small sherp knife, cut through the skin and meat about 2,5 cm in from the tips of the bones. Pull of the fatty meat to expose the bones, then scrape around each bone tip until completely clean.
Trim all the skin and most of the fat off the meat, then lightly score fat. Repeat with the second rack.
Mix together the lemon rind, oatmeal, breadcrumbs, then stir in the melted butter. Brush the fatty side of each rack with honey, then press oatmeal mixture evenly over the surface. Place the racks in a roasting tin with the oatmeal sides uppermost. Roast for 40-50 minutes. Cover loosely with foil if browning too much. To serve, slice each rack into three and accompany with roasted baby vegetables and gravy made with the pan juices. Garnish with herb sprigs.