The folder name
Please choose a different name.
Please enter a name for the new folder.
For marinating the lamb, combine the olive oil, garlic and herbs in a bowl with a pinch of salt and pepper. Rub over the rack of lamb, place the lamb into a suitable container and leave to marinate in the fridge for a minimum of 4 hours
1 rack of lamb, 8 ribs
50ml of olive oil
1 garlic clove, minced
1 tsp thyme
1 tsp rosemary
During the last hour that the lamb is marinating, remove from the fridge and set aside. Place the washed Jersey Royals in a saucepan and cover with water. Bring to the boil, reduce the heat and simmer until tender, approximately 8-12 minutes
500g of Jersey Royal potatoes, washed
Meanwhile, melt a knob of butter in a small saucepan over a low heat. Add the shallots and sweat until very soft and tender
1/2 shallot, finely diced
Add the anchovy fillet and stir through until it breaks down in the pan. Remove the pan from the heat and allow to cool
20g of Spanish anchovy fillets
Add the softened butter into a large bowl or food mixer with a whisk attachment. Combine with the mustard, shallot and anchovy mixture, zest and juice of half a lemon and a pinch of pepper
80g of butter, softened, 1 knob extra
1/2 lemon, zest and juice
1/2 tsp Dijon mustard
Whisk until thoroughly combined and fluffy. This will keep in ain airtight container in the fridge for 1 week. Once ready to use, allow to soften
As soon as the potatoes are ready, drain and allow to cool slightly. While still warm, hold the potatoes in your hand and use the blade of a small knife to scrape off the skin
Using the back of a fork, crush the potatoes, before folding in the butter, anchovies, chives and spring onions. Keep in a warm place until ready to serve
200g of butter, softened
50g of Spanish anchovy fillets, roughly chopped
100g of spring onions, finely sliced
10g of chives
Remove the room temperature lamb from the marinade and preheat the oven to 180°C/gas mark 4
Place a pan over a medium-high heat and once hot place the rack, fat-side down into the pan. Cook for 2-4 minutes until crispy and golden brown
Turn the lamb over to evenly colour. Then, if using an ovenproof pan, place directly into the oven, or, if not, place the lamb onto a baking tray first. Roast for 10 minutes to achieve a medium-rare finish
Remove from the oven and allow to rest for 5-7 minutes. Once rested, serve the lamb up onto each plate along with the crushed Jersey Royals
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.