2 racks of lamb, chine bone removed and French trimmed (about 7 chops in each)
4 tablespoons Mary Berry’s All Seasons Sauce
sprig of fresh rosemary
2 cloves garlic, cut in half
2 oranges, segmented for garnish, save any juice

Put the racks of lamb into a poly bag with the All Seaons Sauce, fresh rosemary (sprig kept whole) and pieces of garlic, Massage sauce into lamb and leave to marinate in fridge for as long as possible if time allows.

Preheat oven to 200C/400F/Gas 6

Remove racks from the marinade and arrange in a small roasting tin. Roast in preheated oven for about 15-20 mins until just cooked but pink in the middle.

Discard the rosemary and garlic from the marinade and heat the remaining marinade in a pan, adding any spare juice from the oranges, to serve with the lamb.

Carve between the chops, serve with the sauce and garnish with orange wedges.

Serves 4-6