Rack of lamb with new potatoes and honey sauce

Name: Rack of lamb with new potatoes and honey sauce
Yield: Serves 4
Cuisine: British recipes
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

Easy
June 2007

Easy
June 2007

Serves 4
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.

Dairy-free recipes

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

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.

Method

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.

delicious. tips

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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