Rack of Lamb_RT

Rack of lamb with new potatoes and honey sauce

  • Serves 4
  • Hands-on time 40 min, oven time 12-15 min
  • Easy
This is a lovely, sophisticated roast lamb recipe in a sweet and sour style. Impressive enough for a dinner party or a special Sunday lunch.

Nutritional info per serving

  • Calories435kcals
  • Fat15.1g (5.8g saturated)
  • Protein38.3g
  • Carbohydrates40.2g (13.3g sugar)
  • Salt0.9g

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INGREDIENTS

  • 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

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.

From June 2007

Main Ingredients:

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