•  4 baby or small fennel bulbs, sliced
•  6 figs, halved
•  2 tablespoons olive oil
•  sea salt and cracked black pepper
•  ¼ cup (60ml) white wine vinegar
•  2 tablespoons brown sugar
•  2 x 6-cutlet lamb racks, trimmed

Preheat oven to 200°C (390ºF). Line a baking tray with non-stick baking paper. Place the fennel and fig on the tray. Combine the oil, salt, pepper, vinegar and sugar, pour over the fennel and fig and bake for 10 minutes. Sprinkle the lamb racks with salt and pepper and add to the pan. Cook for a further 20 minutes for medium-rare or until cooked to your liking. To serve, slice the lamb racks into cutlets and serve with the roasted fennel and fig and pan juices. Serves 4.