HERBED RACK OF LAMB WITH PURPLE SPROUTING BROCCOLI

Now is a great time to enjoy the amazing flavour of early lamb. We have great suppliers in Ireland, and they need all the support they can get.

Serves 2-4

6-7-rib rack of lamb, French trimmed and cleaned (see tip across the bottom of the page) 1 small bunch of parsley

1 small bunch of mint

25g (1oz) Parmesan, grated 1 thick slice of white bread, torn into chunks

1tbsp cream cheese

Zest of 1 lemon

1tbsp Dijon mustard

300g purple sprouting broccoli 2tbsp olive oil

Sea salt

Preheat the oven to 200°C/fan 180°C/gas 6. Heat a large frying pan until hot, then add the lamb and pan fry on the side with the fat for two minutes to render it down, then set aside. Blitz the parsley, mint, Parmesan, bread, cream cheese and lemon zest to a fine paste. Using a pastry brush, coat the top of the lamb with the mustard, then spread the herb crust over in an even layer. Transfer to a roasting tray and cook for 15 to 18 minutes until done to your liking. Let it rest for 10 minutes while you prepare the broccoli.

Place the broccoli florets on a baking tray. Drizzle with the oil and sprinkle with a generous pinch of salt. Roast for around 10 minutes until nicely charred. Slice the lamb and serve with the broccoli.