RACK OF LAMB WITH A MUSTARD & WHISKEY GLAZE & CAPER SAUCE

In the 1920s, when Peaky Blinders is mostly set, chefs were more likely to serve up hogget or mutton at the dinner table. But this recipe uses a prime cut of lamb – the ‘best end’ with its more subtle flavour, and more fitting for Thomas Shelby’s rising fortunes and move to country mansion Arrow House in season 3. Eat it pink to keep the texture perfectly tender.

Serves 6

● 2tbsp olive oil

● 3 racks of lamb, French trimmed (from larger supermarkets or ask your butcher to do this) ● Salt and ground black pepper

● 3 rosemary sprigs, leaves picked and chopped

● 3 garlic cloves, crushed

● 2tbsp Irish whiskey ● 1tbsp runny honey ● 2tbsp wholegrain mustard

To serve

● Steamed green beans, buttery peas and rosemary roasted potatoes

For the sauce

● A knob of butter

● 2¹/3 tbsp plain flour ● 300ml (10fl oz) lamb stock

● 150ml (5fl oz) double cream

● 2tbsp capers

● 1tsp mint sauce

Preheat your oven to 200°C/fan 180°C/gas 6. Place a large frying pan over a high heat. Rub the olive oil all over the lamb and season generously with salt and pepper. Seal the lamb in the hot frying pan until browned all over (the ends, too!) – the darker it is, the better for flavour. Remove the lamb from the pan and place the racks into a roasting tin.

In a bowl, mix the rosemary with the garlic, whiskey, honey and mustard to create a marinade. Brush the marinade all over the lamb. Roast the lamb in the oven for 10-12 minutes. Remove from the oven and leave it to rest for 10 minutes.

While the lamb is resting, make the sauce. Melt the butter in a small saucepan over a medium heat. Stir in the flour, then add half the lamb stock. Stir until smooth. Add the remaining stock, stir to combine, then bring the liquid to a simmer. Add the cream, capers and mint sauce and season to taste. Pour the sauce into a warm jug.

Once the lamb has rested, carve it, serving 3 cutlets (half a rack) per person. Pour the caper sauce over and serve with a bowl of steamed green beans, buttery peas and rosemary potatoes.