My Rack of Lamb recipe was featured by the Evening Standard:
I adore this time of year, not only for the first signs of spring with the daffodils and blossom but also for the many new foods coming into season. My butcher had new season lamb delivered this month and I could not resist serving some for a dinner party with a couple of friends.
It is the perfect dish. It has a wow factor when bought to the table while being quick to prepare and tastes simple wonderful. I cannot recommend it enough.
Keeping in season I served the lamb with boiled Jersey Royal Potatoes and green vegetables. I top my potatoes with a generous knob of butter some chopped flat leaf parsley and a sprinkle of salt ... simple and delicious.
RACK OF LAMB - SERVES 4
2 Racks of Lamb (300g each), 4 Handfuls Breadcrumbs, 1 Tablespoon Chopped Rosemary, 1 Lemon, 2 Garlic Cloves, Olive oil, Salt and Pepper
• Heat your oven to 220
• In a bowl mix together the breadcrumbs, rosemary, rind and juice from 1/2 the lemon and 20ml of Olive oil
• Seal the rack of lamb in a frying pan, it normally takes about 2 minutes on each side
• Grate garlic and spread over the top of the rack of lamb
• Press the breadcrumbs on top of the garlic and transfer the lamb on to a baking tray
• Cook for 15 minutes
• Leave to rest for 5 minutes, slice the rack in half and serve half a rack per person with your potatoes and
These timings will produce a pink Rack of Lamb. It is important that the oven is up to temperature when the meat goes in, if it is not then it will not cook through. If you like your meat more well done, or the oven is not up to temperature when you put the meat in the oven then you will need to cook the Rack of Lamb for a couple of minutes longer.
If you are not going to use the rest of the lemon then cut it into slices and place in the freezer, they make the perfect ice and slice for a gin and tonic.