There are few things more satisfying than lamb cooked over a crackling wood fire. The heat crisps the fat and colours the meat beautifully, while the smoke adds a gentle savoury depth. A rack is perfect for this kind of cooking, quick, generous and full of flavour. Here it’s rubbed with lemon, fennel and garlic, then served over a simple tangle of peas and broad beans tossed in the same fragrant oil.
