HERBY RACK OF LAMB WITH CRUSHED JERSEY ROYALS & SPRING DRESSING

Juicy and succulent, this herby crust and salty dressing sets the meat off to perfection. Allow three cutlets per person.

Preparation 30 minutes, plus resting Cooking about 25 minutes Serves 4

120G PANKO BREADCRUMBS

ZEST OF 1 LEMON

1 TBSP WHOLEGRAIN MUSTARD 1 ROSEMARY SPRIG, LEAVES ONLY 1 GARLIC CLOVE

1.2KG LAMB RACK

SPLASH OF OLIVE OIL

1KG JERSEY ROYAL POTATOES BUTTER

FOR THE DRESSING

1 BANANA SHALLOT, PEELED AND SLICED 2 TBSP RED WINE VINEGAR

1 RED CHILLI, DESEEDED

1 SMALL GARLIC CLOVE, PEELED LARGE PINCH OF DRIED CHILLI FLAKES

OLIVE OIL

JUICE OF ½ LEMON

1 TSP CAPERS

4-5 SALTED ANCHOVY FILLETS SMALL HANDFUL OF FLAT-LEAF PARSLEY 6 MINT SPRIGS, LEAVES ONLY

1 Preheat the oven to 190°C (170°C fan oven) gas mark 5. In a blender, combine the breadcrumbs, lemon zest, wholegrain mustard, rosemary leaves, garlic and some seasoning until it becomes a fine crumb. Add enough oil to make it stick together.

2 Remove the fat from the rack of lamb (you can ask your butcher to do this for you) and pat the meat dry using kitchen paper. Rub a little oil all over it to help the crust to stick. Firmly press a thin layer of the crust over the lamb, patting it down firmly. Cook in the oven for 12-15 minutes or until cooked to your liking, making sure the crust doesn’t burn. Remove from the oven and allow to rest for about 10 minutes.

3 Meanwhile, boil the potatoes for around 12 minutes until tender. Drain, keeping them in the saucepan. Add a large knob of butter, a small splash of olive oil and a good pinch of salt and freshly ground black pepper to the pan. Use the back of a fork to gently crush the potatoes just so the skins start breaking, not to the point where they are disintegrating. Leave them on the heat for around 6 minutes, stirring occasionally, so they start to get a bit of colour on them.

4 To make the dressing, put the shallot slices in a small bowl and cover with the red wine vinegar for at least 5 minutes. Blitz them with the rest of the dressing ingredients in a food processor, adding enough olive oil so it’s fairly loose and drizzly. Serve in a jug alongside the lamb and potatoes.