A 10-Minute Roast for Two

So snappy a roast even sheep wouldn't kick a fuss

I used to always get a headache cooking a roast for two: what do you do with all the left over rack of lamb? I’d be sticking the meat into sandwiches, salads and what have you for days after till roast lamb is coming out of both our noses and eyeballs.

Then there’s always the question why I would still need to stick the whole rack in the oven for 40 minutes to 1.5 hours (depending on the recipe), when I really just needed enough succulent flesh for a romantic candle-lit dinner with hubby.

Couple these to a romantic candle-lit dinner in a tropical setting and the silliness of it all becomes down-right ridiculous – now, why would we need the toasty warmth (accumulated in a long oven stay) in a good roast?

Fortunately, I didn’t throw the roast recipes out with the bath water: for instance, I simply started using individual lamb cutlets instead! Each just needs 10 minutes in the oven to become sizzling and succulent - perfect for a warmer climate.

And each is extraordinarily tasty: every mouthful of tender fresh meat has been well-coated in the recipe’s aromatic herbs and spices before their brief sojourn in the oven. As such the recipe’s refreshingly cool sauce we pour over becomes transformed into an appetite-enhancing fringe benefit.