Roasted rack of English lamb with chargrilled Provencal vegetables, olive tapenade and basil pesto


First published in 2015
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Rack of English lamb

Chargrilled vegetables



Blend the pesto ingredients together until smooth in a food processor and place to one side
Then, for the tapenade, simply pulse the olives and oil together in blender until smooth but with a little texture remaining, then set to one side
Preheat the oven to 200°C/Gas mark 6. In a large hot sauté pan, place a tablespoon of olive oil and then the seasoned lamb racks, fat side down. Allow to colour well and then turn over and colour all sides evenly
Return to being fat side down and place in the hot oven for 12–15 minutes. Remove from the oven and rest, reserving any resting juices to drizzle over before serving
While the lamb cooks, prepare the chargrilled vegetables. In a small pan warm 30ml of the olive with the garlic and thyme until it starts to sizzle. Remove from the heat and season with salt
Toss the vegetables with the remaining olive oil and season. In a very hot chargrill pan sear them until cooked. Cut into small pieces and place in the flavoured oil to marinade
To serve, place a pool of the pesto to one side of the serving plate and a quenelle of the tapenade on the other. Reheat the vegetables in the oven and place over the pesto. Carve each rack in half and drizzle with some of the resting juices. Serve
First published in 2015
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