This rack of lamb recipe is a gorgeous seasonal dish packed with flavour.
"July and August are really the time to be eating lamb, and no grander does this
meat get than the rack – simple and easy to cook and full of delicate flavour." - Hugo Arnold
Yield: Serves 4
- 4 racks of lamb, with three cutlets per person
- 2 knobs butter
- Olive oil
- 12 new potatoes
- 300g broad beans, shelled
- 70g butter
- 4 shallots, finely chopped
- 100ml white wine
- 50ml cream
- 3 sprigs thyme
- Preheat the oven to 180ºC/gas mark 4.
- Season the lamb with salt and pepper. Melt a knob of butter and a splash of oil
in an ovenproof pan over a medium heat and lightly colour the meat. Transfer to
the oven with all the juices and roast for 15 minutes, basting once or twice
during that time. Cover with tinfoil and allow to rest.
- Cook the potatoes until tender in salted water. Drain and peel white hot –
rubber gloves are a good idea. Place in a bowl and dress with a knob of butter
and a generous splash of olive oil – they are meant to be rich. Roughly mash with
a fork. Keep warm.
- Briefly blanch the broad beans in boiling water, drain, refresh and peel.
- Sauté the shallots in the butter until soft, at least 10 minutes. Add the wine and
reduce until almost gone. Add the cream, reduce for a few minutes and then add
the beans and thyme, cook for five minutes.
- Pile the potatoes and beans onto four plates, slice the racks and place the
cutlets on top of the beans and potatoes and serve.