Glazed lamb rack

1. Preheat oven to hot, 200°C. Line a small baking dish with baking paper.
   
   
2. Heat a frying pan on high. Seal lamb rack for 2-3 minutes on all sides. Transfer to baking dish.
   
   
3. Meanwhile, in a small saucepan, combine jelly and juice. Stir over a medium heat until smooth. Simmer for 3 minutes, until thickened slightly. Stir in thyme and season to taste.
   
   
4. Brush lamb all over with half the orange glaze. Arrange tomatoes around lamb. Spray with oil and season to taste.
   
   
5. Bake for 15-20 minutes, basting once with glaze. Cover loosely with foil
   and rest 10 minutes.
   
   
6. Reheat remaining glaze and cut lamb into serving portions. Serve with roasted tomatoes, steamed baby carrots and green beans, and drizzled with glaze.

• You can buy frenched racks from butchers
  and most supermarkets – “frenched” means all excess fat and sinew has been removed from the bones.