Friday 7th August 2020
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Preparation time: 10 minutes
Cooking Time: 50 minutes

4x3 rib racks of Lincolnshire lamb
600g of fresh broad beans – shelled
2 tablespoons of chopped fresh lovage
250g salted butter
4 large beetroot
200ml white wine vinegar
1 tablespoon sugar
Salt to taste

For the arrabiata sauce:
1 small white onion – chopped
1 fresh red chilli – seedless and diced
250g of San Marzano (plum) tomatoes
2 tablespoons of olive oil
4 cloves of garlic – sliced

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted Lincolnshire spring lamb rack, pickled beetroot with lovage infused broad beans and arrabbiata sauce

Peel the beetroot and cover with cold water, vinegar and season with salt. Bring to boil and cook until tender – add hot water during the cooking if necessary.

To make the sauce, place the oil, onion and chilli in a deep base pan and cook on low for 3-4 minutes. Add the garlic and cook for 2 minutes, add the chopped tomatoes and 200ml of water and season with salt and pepper. Cook on low for 30 minutes making sure to stir continuously.

Boil the broad beans in salted boiling water for 5 minutes, drain and put in iced water. When cold, peel the skin and discard.

Melt 100g butter, add the broad beans and the lovage and season with salt. Set aside to infuse.

Melt the rest of the butter and season the lamb rack with salt and pepper, and pan roast on medium heat for 2 minutes each side. Pass the lamb on a baking tray and bake at 180C for 4 minutes.

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