Rack of Lamb
Course: main Skill level: medium Serves: 4
■ 1 tbs olive oil
■ 2 x 300 g (10 oz) French trimmed racks of lamb ■ Salt and freshly ground black pepper, to taste ■ 2 tsp runny honey
■ 15 g (½ oz) fresh dill, chopped
■ 25 g (1 oz) fresh parsley, chopped
■ 25 g (1 oz) fresh mint, chopped
For the Salad:
■ 500 g (1 lb 2 oz) small waxy potatoes (we used Anya), scrubbed, halved or sliced thickly depending on size ■ 150 g (5 oz) frozen peas, or shelled weight of fresh peas
■ 1 tbs olive oil
■ 1 fennel bulb, sliced very thinly
■ 40 g (1½ oz) butter ■ 150 g (5 oz) blackberries ■ 50 g (2 oz) rocket leaves For the Blackberry Gravy: ■ 150 g (5oz) blackberries ■ 1 tbs blackberry or red wine vinegar
■ 2 tsp wholegrain mustard
■ 2 tsp runny honey ■ 250 ml (8 fl oz) lamb stock
1 Pre-heat oven to 200 deg. C., 400 deg. F., Gas Mark 6.
2 Heat the oil in a frying-pan, season the fat on the lamb with salt and pepper then fry, fat side downwards, in the pan for
4 to 5 minutes until golden.
3 Add the lamb and pan juices to a roasting tin and spread the
fat with the honey. Roast in the pre-heated oven for 15 minutes. Mix the herbs together then spoon 2 tablespoons into a bowl for the sauce. Sprinkle half the remaining herbs over the lamb; keep the rest for the salad. Roast the lamb for 5 more minutes. If you prefer your lamb well done, then roast for 5 to 10 minutes more before adding the herbs.
4 Meanwhile cook the potatoes in a saucepan of boiling water for 15 minutes until just tender, adding the peas for the last 5 minutes.
5 Transfer the lamb to a serving plate, cover with foil and leave to rest for 5 minutes.
6 To make the sauce, add the blackberries, vinegar, mustard, honey and stock to the roasting tin. Bring to the boil, scraping up the pan juices and mashing some of the blackberries to release their juice. Boil for 2 minutes then add the reserved 2 tablespoons of chopped herbs and a little extra salt and pepper to taste.
7 Drain the potatoes and peas, dry the pan and heat the oil then gently fry the fennel for 2 to 3 minutes until just softened. Add the butter, the cooked potatoes and peas, and toss together in the butter. Add the blackberries, rocket and remaining chopped herbs with extra salt and pepper and toss together.
8 Spoon the salad into a serving bowl. Reheat the sauce if needed and pour into a jug. Transfer the lamb to a chopping board and cut into cutlets. Serve with the salad and sauce.