A good Sunday supper recipe, easy and pretty quick to prepare. I serve it with roast potatoes and green veg but it could easily work with col-cannon or mash or even dauphinoise potatoes!
My father gave me this recipe, he’s not a massive cook but he does do this well!
Rack of lamb – serves 2 people or multiply for more guests
So here are the ingredients you will need, we have a great butcher at https://lavalleefarm.co.uk/ so can generally get hold of rack of lamb quite easily or we just ordered it from them,
- Rack of lamb (ask your butcher to french trim)
- 2 cloves garlic
- 4 tbsp Olive oil
- 2 tbsp Dijon mustard
- Breadcrumbs (ideally some stale bread approx 2 slices)
- 1 tsp Rosemary
- 1 tsp Parsley
- Salt and pepper
- Butter to smear baking tray for lamb
- Potatoes (recommend Ambo)
- Green veggies e.g. brocoli or peas
Heat the oven to 180.
Start by part-boiling your potatoes so they have some time to steam before putting in the oven to roast. Put some oil (2/3 tbsp) on a baking tray and heat in the oven for about 5 minutes. Put the potatoes on the baking tray (be careful not to splash yourself with the hot oil) and return to the oven. Turn them about every 15 minutes, they should take about 1 hour to be soft inside then golden and crispy on the outside. Yummy!
Bring your rack of lamb to room temperature and then sear on all sides. Take off the heat and smear all sides with the Dijon mustard, be generous! Then blitz the bread, oil (1tbsp), herbs, garlic, salt and pepper until a breadcrumb consistency. Put the breadcrumbs on the fat side of the rack of lamb and pat down. Smear some butter on a roasting tray then put the lamb on top (see above photo) and cook in the oven for about 20 to 25 mins. You want the crust to be golden but the meat to be pink inside . You can feel the consistency of the meat or use a thermometer to test.
Once the meat is cooked, remove from the oven, cover with foil and allow to rest for approx 10 mins. This will give you time to steam some green veggies and finish the potatoes.
You can either cut the rack in 2 and serve (as per my photo above) or cut each cutlet and display in a fancy circle!
Serve with mint sauce.
I think this dish goes well with a glass of red wine, perhaps a Cabernet Sauvignon!