Rack of lamb makes an impressive dinner party dish that is deceptively easy to make. Try experimenting with different herbs and spices in the breadcrumb crust.
trimmings from the lamb racks (see below)
3 carrots, peeled and roughly chopped
500ml/18fl oz red wine
2 sprigs fresh rosemary
500ml/18fl oz chicken stock
250ml/9fl oz boiling water
1 tbsp redcurrant jelly
2 tsp fennel seeds
small handful fresh flatleaf parsley, roughly chopped
3 sprigs fresh thyme, leaves only
2 sprigs fresh rosemary, leaves only
140g/5oz fresh breadcrumbs
40g/1½oz pitted kalamata olives, chopped
2 anchovy fillets, drained and chopped
freshly ground black pepper
2 French-trimmed lamb racks, each with 6 bones – ask your butcher for the trimmings
50g/1¾oz unsalted butter
4 tbsp olive oil
sea salt and freshly ground black pepper
2 tsp English mustard
lambs’ lettuce, to serve
To make the sauce, fry the meat trimmings in a heavy-based saucepan. Add the carrots and cook for 6-8 minutes, or until caramelised. Stir in the wine and rosemary, then increase the heat and cook for 8-10 minutes or until the volume of liquid has reduced by half.
Pour in the stock and simmer for a further 10-12 minutes, or until the mixture is reduced and syrupy. Stir in the boiling water and cook over a high heat for 4-5 minutes, then stir in the redcurrant jelly and pass the sauce through a fine sieve into a clean pan. Add sea salt and freshly ground black pepper to taste. Reheat gently before serving.
Meanwhile, preheat the oven to 200C/400F/Gas 6. Toast the fennel seeds in a dry pan, then grind in a mortar and pestle. Place the ground seeds in a food processor with the herbs, breadcrumbs, olives and anchovies. Pulse until combined, then season with black pepper and set aside.
Score the fat side of the meat in a diamond-shaped pattern and season with sea salt and freshly ground black pepper.
Heat the butter in a heavy-based ovenproof pan and add the olive oil. Place the meat, fat-side down, into the pan and sear for 3-4 minutes, or until the fat is golden-brown. Turn and sear the other side for 30 seconds, then remove from the pan.
Brush the scored side of the meat with the mustard and press on the herb and breadcrumb mixture – it should be about 1cm/½in thick. Roast for 10-12 minutes, then remove from the oven and rest on a warm plate.
Carve the lamb into cutlets and serve with the sauce and a garnish of lambs’ lettuce.
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