Heat a heavy based pan to a high temperature and brown the racks well on the meaty sides for about 1-2 minutes, then turn and brown on the other sides for a further minute to seal it well.
Put the racks in a roasting tin, standing them in pairs with their bones interlinked.
Roast for about 8 minutes for very pink meat.
17 to 20 minutes for medium.
25 minutes for well done.
Transfer to a warm plate and rest for about 5 minutes.
Preheat the oven to 200C (Fan) / 220C (conventional) / gas 7.
Place meat on a rack in a roasting pan and in a preheated oven, open roast.
Make the sauce: Place all the ingredients for the sauce into a saucepan. Gently simmer for about 15 minutes until it has reduced slightly.
Make a foil parcel with the carrots and add the grated root ginger, butter, orange rind & juice and season.
Scrunch together the foil and cook beside the lamb for about 40 minutes until tender.
30 mins before the end of cooking, pour a little of the sauce over the racks – repeat this a couple of times.
Remove the cooked racks and allow them to rest for 15 minutes before carving.
Pour the sauce into the roasting pan and mix with all of the cooking juices. Return to saucepan and heat through.
Serve the sauce drizzled over the cutlets, buttery carrots and thyme roasted new potatoes