Rack of lamb

Quick, delicious and it's got the wow factor
27 April 2012

Alexandra Langdon writes the food blog Open Table.

Six months ago I started writing my food blog, Open Table (http://opentable.typepad.com/open-table/) where I collate recipes, many of which have been asked for by my friends and family. The blog not only contains recipes, but also cooking and organisational tips so if friends come over last minute, or the fridge is empty, you don’t have to reach for the baked beans, you can create a meal from garlic prawns straight from the freezer in a matter of minutes. Open Table tries to explain how to be in control of your kitchen... planning a couple of meals ahead and using leftovers

Rack of lamb

serves 4

I adore this time of year, not only for the first signs of spring but also for the many new foods coming into season. My butcher had new season lamb delivered this month and I could not resist serving some for a dinner party with a couple of friends.

It is the perfect dish. It has a wow factor when brought to the table while being quick to prepare and tastes simple wonderful. I cannot recommend it enough.

Keeping in season I served the lamb with boiled Jersey Royal potatoes and green vegetables. I top my potatoes with a generous knob of butter some chopped flat leaf parsley and a sprinkle of salt... simple and delicious.

Ingredients

2 racks of lamb (300g each)

4 handfuls of breadcrumbs

2 garlic cloves

1 tablespoon chopped rosemary

1 lemon

Olive oil

Salt and pepper

Heat your oven to 220

In a bowl mix together the breadcrumbs, rosemary, rind and juice from 1/2 the lemon and 20ml of olive oil

Seal the rack of lamb in a frying pan, it normally takes about 2 minutes on each side

Grate garlic and spread over the top of the rack of lamb

Press the breadcrumbs on top of the garlic and transfer the lamb on to a baking tray

Cook for 15 minutes

Leave to rest for 5 minutes, slice the rack in half and serve half a rack per person with your potatoes and 
vegetables

Cooking notes

These timings will produce a pink rack of lamb. It is essential that the oven is up to temperature when the meat goes in, if it is not then it will not cook through. If you like your meat better done, or the oven is not up to temperature when you put the meat in the oven then you will need to cook the rack of lamb for a couple of minutes longer.

If you are not going to use the rest of the lemon then cut it into slices and place in the freezer, they make the perfect ice and slice for a gin and tonic.

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