Make the most of Dorset’s incredible Spring lamb with this delicious recipe from Tony. This dish works perfectly with a red wine with soft tannin, so pop open a bottle at home when you serve this one up!
Serves 2 people
- 1 rack of locally sourced lamb, French trimmed
- 3 gloves of garlic, chopped
- 100g Breadcrumbs (approximately)
- Olive oil
- Fresh herbs (rosemary, thyme, oregano)
- Dijon mustard
- Rapeseed oil
For the jus/gravy (optional)
- 3 carrots
- 2 onions
- 4 sticks celery
- 2 Leeks
- Fresh herbs
- 6 cloves garlic
- Lamb trimmings and bones
- 175ml Red, 175ml white wine
- 2 tbs Tomato puree
- 2L water or lamb stock (approx.)
Ask your local butcher to ‘French trim’ a whole rack of lamb. This means trimming back the bones to give you a clean, easy to cut rack joint.
Make sure you get all the lamb trimmings from the butcher to make the sauce as you do pay for this within the cost of the rack. Depending on your finished dish, 1 rack of lamb will be plenty for 2 people.
An average sized lamb rack has approximately 6/7 nice cutlets, so 3 cutlets per guest.
Start by making the herb and garlic breadcrumb crust by either chopping or blitzing (in a food processor) the garlic, fresh rosemary, oregano and thyme.
Add the breadcrumbs, olive oil, sea salt and black pepper until you have a sandy texture. Set aside.
Heat some rapeseed oil in a pan, season the lamb rack and sear on all sides until caramelized. Remove from the pan and cool slightly. Save this pan to make your sauce later on.
Rub a small amount of Dijon mustard over the rack so the crumb mix sticks to the fat. Then dip the rack in the crumb and push a nice layer of crumb onto the rack. Once crumbed you can leave in the fridge until you are ready to cook.
Cook in a hot oven (170 degrees Celsius) for approximately 20 minutes depending on how thick the rack is. If you have a temperature probe, the centre of the joint needs to be 52 degrees Celsius, which is medium rare.
Rest the rack for at least 20 minutes before cutting to relax the meat and to allow for any blood to drain out. If you are worried that the rack has cooled down too much pop it back in the oven for 2 minutes to heat up the outside of the meat.
Carve the rack into cutlets just before serving and the meat will have a beautiful pink colour. As you have rested the rack the meat will also be succulent and juicy.
Serve the lamb with gratin dauphinoise (potatoes cooked in cream and garlic) and roasted seasonal vegetables, and don’t forget that beautiful home-made jus (or gravy)
For the jus (or gravy)…. Use the pan that you seared the rack in earlier to start making your sauce. Fry off all the lamb trimmings and then add the roughly chopped onions, garlic, carrots celery, leeks and herbs. (don’t forget to wash your vegetables first) Add a tablespoon of tomato puree and cook for a further 2 minutes. Then add red and white wine and reduce by half.
Add lamb stock or water and cook for as long as you can to infuse all the flavours of the lamb and vegetables into the sauce (at least 3 hours). You can also add more lamb bones to the sauce if you have any. When reduced and thick, strain the sauce and taste. Adjust the season and consistency if necessary . The jus needs to be thick enough to coat the back of the spoon. Serve with home-made mint sauce with mint grown from your own garden… Enjoy 😀