Crumbed Lamb Guard of Honour with Quick Mint Gravy

Lamb racks are typically sold with 8 bones, so we’ve kept them whole (rather than trimming to 2 x 6-bone racks), so some lucky guests will get 3 cutlets each.

Hands-on time 45min, plus cooling and resting. Cooking time about 45min. Serves 6

• 2 x 8-bone racks of lamb, French trimmed (ask your butcher to do this) • 1tbsp olive oil • 1tbsp Dijon mustard FOR THE CRUMB • 20g parsley • Small handful mint sprigs, leaves picked • 1tbsp capers, drained • 4 anchovies in oil, drained • 2 garlic cloves, crushed • ½tbsp red wine vinegar • 1tbsp olive oil • 25g chopped roasted hazelnuts • 1 medium egg yolk • 25g fresh white breadcrumbs FOR THE GRAVY • 2 shallots, finely chopped • 1tbsp plain four • 300ml lamb stock • 1tbsp mint sauce

1 Using a small sharp knife, remove any remaining fat and sinew from the surface of the meat. Next, do the same with the rib bones (if your butcher hasn’t done this) by carefully scraping down the bones with the knife.

2 Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large frying pan over medium-high heat. Brown racks all over, one at a time if needed, for a couple of min per side. Lift on to a board (reserve pan) and leave until cool enough to handle. Join racks together so the ribs interlock, tying in place in a few sections with kitchen string. Transfer to a sturdy roasting tin.

3 Roast for 10min. Meanwhile, make the crumb. Whizz parsley, mint leaves, capers, anchovies and garlic in the small bowl of a food processor until finely chopped. Scrape into a medium bowl and mix in remaining crumb ingredients.

4 Remove tin from oven. Brush meat with the mustard then press on the crumb, keeping the bones uncoated.

5 Return to oven for 20-25min for medium rare – a meat thermometer pushed into the centre of the thickest part of the meat should read about 60°C. Cook for longer, if you prefer.

6 Meanwhile, make the gravy. Return reserved pan to medium heat and fry shallots for 5min, until softened. Whisk in flour and cook for 1min. Take pan off heat and gradually whisk in stock. Return to heat and cook, whisking, until thickened. Bubble for a couple of min, then whisk in mint sauce and check seasoning.

7 Lift lamb on to a board, cover loosely with foil and leave to rest for 10min. Serve the lamb, cutting between

bones (removing the string as you go) with the mint gravy, reheated if needed. PER SERVING (3 cutlets) 304cals, 31g protein, 17g fat (5g saturates), 6g carbs (1g total sugars), 1g fibre

GET AHEAD Brown lamb, cool and tie together up to 6hr ahead. Put into the roasting tin, cover and chill. Make crumb up to 6hr ahead, cover and chill. Make gravy up to 6hr ahead, cool, cover and chill. To serve, allow lamb to come up to room temperature for 30min before completing recipe. Reheat gravy in a pan, thinning with more stock/ water if needed.

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