Pan roasted Lincolnshire spring lamb rack

Preparation time: 10 minutes
Cooking time: 50 minutes
Ingredients:

4×3 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


Featured in:
July 2014

METHOD
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.



Never miss a copy!

Big savings when you take out a subscription.

SHIRE HORSE COMPETITION: TICKETS TO WIN!Organisers of the National Shire Horse Show have selected Newark Showground as the venue for the event in 2022.It will be the first time that the show – which has been running almost continuously every year for more than 140 years – has been staged in Nottinghamshire.Enter online at bit.ly/shirecompClosing date for entries: Friday 25th February 2022. ... See MoreSee Less

23 hours ago  ·