Rack of lamb with new potatoes and honey sauce

Rack of lamb with new potatoes and honey sauce
  • Serves icon Serves 4
  • Time icon Hands-on time 40 min, oven time 12-15 min

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.

Nutrition: per serving

Calories
435kcals
Fat
15.1g (5.8g saturated)
Protein
38.3g
Carbohydrates
40.2g (13.3g sugar)
Salt
0.9g
Calories
435kcals
Fat
15.1g (5.8g saturated)
Protein
38.3g
Carbohydrates
40.2g (13.3g sugar)
Salt
0.9g

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.

delicious. tips

  1. 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.

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