Place the lamb on a wire rack and refrigerate uncovered for a couple of days to age the meat.
Make shallow cuts all over the outer layer of fat and stud with rosemary sprigs, leaving some of the leaves exposed. Rub liberally with sea salt.
Spit-roast over high heat to seal. Reduce the heat and continue to cook to your liking. Slice into cutlets and serve with roasted vegetables.


  • 1 lamb rack with outer layer of fat intact (be sure the butcher doesn’t remove it)
  • 1small bunch rosemary sprigs, broken into short pieces
  • sea salt