Rack Of Lamb
Feast like the French with this succulent lamb dish that is great for hosting. Accompanied with a garlic sauce, the herby flavours infuse the meat to take this traditional meal to the next level. This recipe serves four and is created in only 30 minutes, making it a time-saving solution for Sunday dinners spent with the whole family. You will need a freezer bag and an electric hand blender.
2 x 6-chop racks of lamb
Sea salt to season
4 fresh rosemary sprigs, chopped
10 garlic cloves
1 teaspoon sugar
¼ teaspoon sea salt
350ml double cream
- Pre-heat the oven to 220°C/fan 200°C/gas mark 7. Line a baking tray with kitchen foil.
- Season the lamb racks and pan-fry, fat side down, for 3 minutes. Transfer to the baking tray, fat side up. Sprinkle rosemary over the top and underneath each rack. Bake for 22 minutes for medium rare. If you like it more cooked, give it a few more minutes.
- Meanwhile, to peel and mash the garlic quickly, place the cloves in a freezer bag and bash lightly with a rolling pin. Open the bag and remove the skin from the cloves, which will come off easily. Cut the cloves in half and discard any bitter green centre. Close the bag again, and continue bashing with the rolling pin until all the garlic is mashed.
- Place the garlic, butter, sugar and salt in a small saucepan, and simmer gently for 10 minutes. Add the cream and simmer for 10 more minutes. Pass the sauce through a sieve and keep until you’re ready to serve, or you can blend it with an electric hand blender for a more intense garlic flavour.
- Take the racks out of the oven, cover with kitchen foil and leave to rest while you set the table. Carve and serve with the garlic sauce.