Marinated Lamb Rack with Mushrooms

Yes yes "Nice Rack". Tsk, Saffy.

This is a great marinade worked from Penelope Casa's ¡Delicioso! (earlier ) and shouldn't be too hard to vary with what's available. I used used a rack of lamb instead of chops and roasted it. The rack is a little harder to judge doneness with, but looks better when served and there's pleasure to be had in the juicy pink revelation of the centre.

1 rack of lamb chops; 3/4cup EVOO; 2tbs minced parsely; 1tsp sweet paprika; salt; ground pepper; one slivered small onion; 6 widely sliced field mushrooms

1. Slice down a third of the way between each rib. This allows better penetration by the marinade and allows you check doneness a little more easily.
2. Place all the ingredients in a freezer bag and leave in the fridge to marinate for a couple of hours.*
3. Heat the oven to 180C and place everything except the mushrooms in the tray, giving the lamb a head start. The mushrooms can go in 10 minutes later. Roast the lamb racks until done. If you're unsure, test with a skewer until the juices run clear.
4. Remove the lamb and allow it to rest, covered in foil, for 10 minutes.

I chose to cook some tagliatelle and mix the contents of the roasting tray in with it when cooked. Reserve a little of the juices to pour over the meat. Cut the rack in half and place one half on each plate. Eat.

*Just a friendly warning like update: You obviously don't want raw meat juices splashing or dripping onto other food, especially things that won't be cooked. So keep the bag in a tray or on a plate and on the bottom shelf. Can't be banishing people to the small room.