Rack of lamb with cumin, garlic and coconut oil:
1 rack of lamb (900g)
¼ cup Jax Coco EVCCO coconut oil
2 garlic cloves
1 tablespoon cumin seed
salt and freshly ground black pepper
1 medium slice multigrain bread
Heat the oven to 450°C. Trim the lamb of excess fat, and cut about halfway down the bones between the chops.
Purée together the coconut oil, garlic, cumin and a sprinkle of salt and pepper in a food processor; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack.
Put the rack of lamb in a roasting pan and into the oven; roast for 18 to 20 minutes. Remove from oven and let sit for 5 minutes before cutting into chops for serving.