This is easy, simple and stunning: as attractive to the palate as it is to the eye. Ask for French cut racks of lamb, you want to get a good piece of loin with a backing of fat (not too thick, now) and the bones sticking up, three or at the very most four bones per person. I like to make the coating with fresh breadcrumbs rendered down in a whizzer, incidentally. The baking dries them out nicely and crisps them up into a delicious crust on the lamb.
Get the butcher to sling a few more lamb bones your way and roast these off in a hot oven (230C/450F/GM8) for about 20 minutes with some olive oil, garlic, onion and herbs. Take this out of the oven and wash it out with about 500ml of water, tipping the lot into a pan, bones and all along with a good squeeze of tomato puree (or a small tin, if you prefer) and some dry white wine, then cook this to reduce, then season (and thicken, if you like, with the addition of a wee bit of beurre manié – a teaspoon of flour mixed into a teaspoon of butter). That’s yer gravy done!
You might like to roast a selection of vegetables in a little oil alongside the lamb.
This recipe needs to be made using fresh herbs. If you use dried then a large and unpleasant monster will leap out of the kitchen drawer and tear your head off.
- Four racks of lamb
- 120 gms fresh breadcrumbs
- 2 tbsp chopped parsley
- 1 tsp thyme
- 1 tsp chopped rosemary
- 2 tbsp
- 1 onion, chopped
- 2 tbsp olive oil
Coat the backs of the lamb racks (the fatty bit) with the