I usually do ours plain. I prefer them with a little skin and fat on the top. I rub a little oil onto the skin and then rub in a little sea salt. I pre-heat the oven to about 200C and place the reck into an oven proof dish without the lid. Pop it into the oven and let it brown for a few minutes, then reduce temp to about 170C and cover with a little cooking foil. You need to check it regularly so it does not overcook. The lamb should be lightly pink in the middle when cooked. You can, however do them with a herb or mustard crust if you prefer. let me know if you would like any ideas for a crust.
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