Rack of lamb is one of the easiest cuts of meat to roast correctly. Ask your butcher to french-trim the racks for you. The method to cook one rack of lamb is the same as it is to roast, 2, 3 or 4.
Serves 4 people
4 french-trimmed racks of lamb
12 shallots, no need to peel
8 cloves garlic, unpeeled (optional)
6 sage leaves and 8 stems of fresh thyme (optional)
1. Preheat the oven to 200C Fan – 220C – 425F – Gas 7.
2. Place the shallots and garlic in a baking dish that will fit the racks comfortably. Scatter over half the herbs and drizzle over half the olive oil. Use clean hands to coat the onions and herbs in the oil to stop them burning.
3. Blitz the rest of the herbs with the rest of the olive oil to make a herb oil (chop the herbs finely and stir into the oil if you don’t have a blender). Rub the herb oil all over the rack of lamb.
4. To cook the rack of lamb, place the baking dish in the preheated oven for 25 minutes or until the fat is golden. Remove the lamb, cover loosely with tin foil and rest for 10-15 minutes to allow the juices to flow back into the meat. Slice the racks into chops and serve with the roast shallots and garlic. Let your guests pop the sweet flesh from the skins.
Other vegetable dishes that go well with Rack of Lamb
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Dauphinoise with Comté
Cannelloni with Chorizo, Ricotta and Mozzarella
Spaghetti with Rocket Pesto and Tomatoes
Omelette with Salmon, Parmesan and Chives
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