Roast rack of lamb

Preparation time: 10 minutes
Cooking time: 50 minutes

1 large rack of lamb (usually 8 cutlets)
1 carrot – chopped into batons
1 fennel bulb – roughly chopped
1 onion – roughly chopped
500g bag of baby new potatoes – roughly halved

3 cloves of garlic – crushed with salt
3 sprigs of fresh rosemary – with leaves stripped from stalks and finely chopped
2 teaspoons of whole-grain mustard
2 teaspoons of runny Lincolnshire honey
1 tablespoon of ground almonds
1 tablespoon of granola or muesli
1 tablespoon of extra virgin olive oil

Featured in:
April 2013

Spring has most definitely sprung and with that dreadful bitter weather finally behind us, the daffodils shining in all their glory and a bumper weekend of Easter festivities ahead, it’s time to roast a glorious rack of lamb and celebrate everything that’s new and fresh about Lincolnshire Life.

I recently discovered an online home delivery company called Farmison which specialises in predominantly British, restaurant quality meats, vegetables and cheeses from artisan producers, many of whom are located in our fine county of Lincolnshire. They sent me this incredible rack of lamb and it is a reminder, after the recent dreadful mass produced horse-meat scandal, of the quality of the meat we do actually produce here in the UK. You can also visit your local, independent butcher who will be able to cut and trim the rack for you to order or while you wait.

I’ve created a wonderfully crunchy honey, rosemary and garlic crust that has some extra granola for a surprise added bite. The sweetness from the honey and granola complement the juicy lamb so beautifully and the caramelised vegetables, including some divine baby new potatoes, roasted directly in the tin with the meat, means less mess and more taste – always a good thing in my opinion.

If it is still in the fridge, take the lamb out and let it come to room temperature whilst you make the crust. Crush the garlic into a paste with the back of a large knife and some salt, then add this to a bowl with the rest of the crust ingredients and mix well together. Lay the prepared vegetables into a roasting tin, season with salt and pepper, sprinkle with a little olive oil and lay the rack of lamb, fat-side up, on top.

Take the crust ingredients and pat them over the fat, ensuring it is all covered, then cover the whole dish with foil and pop in the oven on 170C for 30 minutes. Then take the foil off and increase the heat to 190C for a further 20 minutes or until the crust is golden. I like my lamb very pink, but do keep it in for longer with the foil back on if you’re not so keen.

Eat and of course, enjoy!

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