Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash
- 50g fresh white breadcrumb or white bread, torn into small pieces
- 2 tbsp roughly chopped parsley
- 2 tbsp thyme leaf
- 2 tbsp rosemary leaves, picked from sprigs
- zest 1 lemon
- 25g grated Parmesan
- 2 tbsp olive oil, plus extra for drizzling
- 2 x 8-bone racks of lamb, well trimmed (see 'Try', below)
- 2 tbsp Dijon mustard
- 250g spinach leaves
- 400g can butter bean, drained and rinsed
- 1 garlic clove, chopped
- 6 anchovy fillets
- large rosemary sprig, leaves chopped
- juice ½ lemon
- 8 tbsp extra-virgin olive oil, the best quality you can afford
MethodTip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
- 4 racks of lamb (2 pairs of best ends), French trimmed
- 4 garlic cloves, roughly chopped
- a big stalk of rosemary, needles stripped off and roughly chopped
- 8 tbsp light olive oil
- Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
- Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 10 minutes for medium and 12-15 minutes for well-done.
- Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.
- 5 tbsp olive oil
- 1 tbsp harissa paste (use 1½ tbsp if you like it hot)
- ¼ tsp cumin
- ¼ tsp turmeric
- ¼ tsp paprika
- ¼ tsp ground coriander
- 20g pack flatleaf parsley, chopped
- ½ small lemon, juice only
- 1 rack of lamb (6-8 cutlets, see tip, below)
- 2 carrots, peeled and cut into chunks
- 100g couscous
- 150ml vegetable stock
- 1 satsuma, juice only
- ¼ tsp ground allspice
- ½ x 20g pack of fresh mint, chopped
- ½ red onion, finely chopped
- 50g flaked almond, toasted
- Greek yogurt, to serve
- Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
- Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
- Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
- Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.
- 1 tbsp rapeseed or vegetable oil
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 thyme sprig
- 1 bay leaf
- 200g/ 7oz Puy lentils
- 500ml/ 18fl oz chicken stock
- 2 racks of lamb (about 320g/11½oz each), trimmed
- knob of butter
- 1 tsp English mustard
- 50g/ 2oz Jack-by-the-hedge, picked and washed or wild garlic leaves
- 150ml/ ¼ pint olive oil
- juice ½ lemon
- Heat the oil in a saucepan. Add the carrot, onion, celery, thyme and bay leaf, and cook over a medium heat for 10 mins to soften. Add the lentils and fry gently for 1-2 mins. Add the stock, bring to the boil and cook, uncovered, for 20-25 mins until the lentils are cooked through and most of the stock has been absorbed.
- Meanwhile, cook the lamb. Heat oven to 200C/180C fan/gas 6. Place the lamb in a roasting tin, season well and roast for 15-20 mins for rare to medium, 25 mins for well done. Leave to rest for 5 mins before carving into chops.
- While the lamb is resting, make the sauce. Put the Jack-by-the-hedge in a food processor and blitz while slowly trickling in the oil until it forms a pesto consistency. Add the lemon juice to taste, then season.
- Stir the butter, mustard and any juices from the lamb into the lentils and season to taste. Divide the lentils between warmed plates, top with the chops and drizzle with the sauce.