- 2 tsp vegetable oil
- 2 x 6-bone racks of lamb, French-trimmed (keep the trimmings)
- 1 shallot, chopped
- 1 tomato, chopped
- 2 garlic cloves
- 1 fresh rosemary sprig, plus small sprigs to serve
- 400ml fresh chicken stock, hot
- 1 tbsp runny honey
- 700g new potatoes
- 1 pink grapefruit, peeled and segmented
- ½ charantais melon, peeled, deseeded and cut into thin wedges
- Preheat the oven to 220°C/fan200°C/gas 7. Heat half the oil in a large frying pan over a medium heat. Add the lamb trimmings and fry for 5 min, until golden. Add the shallot, tomato, garlic, rosemary and stock, bring to the boil and cook for 5-6 min or until reduced by half. Skim off any fat, then stir in the honey. Season and keep hot over a low heat.
- Meanwhile, heat the remaining oil in a large roasting tin over a medium-high heat. Season the lamb, add to the pan and cook for 2-3 min each side, to seal and brown. Transfer to the oven and cook for 12-15 min, until the skin is crisp and the meat medium-rare (you can cook it for longer if you prefer). Cover the lamb racks with foil, set aside for 5 min, then slice into cutlets.
- Meanwhile, cook the new potatoes in boiling, salted water for 15 min or until tender. Drain. Strain the sauce from the lamb into a jug, discarding the solids.
- Spoon the potatoes, grapefruit segments and melon wedges onto 4 warm plates, then arrange 3 lamb cutlets on top of each. Drizzle with the honey sauce and garnish with the small rosemary sprigs to serve.
- The honey sauce is thin like a jus, but if you want something thicker you can add a beurre manié. To make this, just mix 10g softened butter and 10g plain flour to a smooth paste. Gradually whisk into the sauce, until thickened slightly and glossy – you might not need it all.
- Choose a very fruity red to chime with the fruit and honey – an Argentinian Malbec or inexpensive Chilean Merlot.