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Herb-Crusted Rack Of Lamb Served With New Season Jersey Royal Potatoes & Pan-Fried English Asparagus

lamb-rack

SERVES: 4-6 | PREPARE: 10 mins | COOK: 30 mins

Prepare

Preheat oven to 180°C

Heat a large pan over a moderately high heat and sear each side of the lamb (including the ends) for about a minute each until sealed – keep this pan for the
asparagus.

Boil the potatoes in salted water for about 20 minutes, depending on the size of the potatoes, until they are tender but firm.

While the potatoes are boiling, stand the racks of lamb in a large roasting tin with the bones interlinked and pointing upwards, and roast for 8 minutes for pink meat, 10 for medium, and 12-15 for well done – you can remove one earlier if you are catering for different tastes

Using the pan you used to sear the lamb, drizzle the asparagus with a little oil and pan- fry for 10 minutes until tender. Dress with olive oil and lemon zest.

Transfer the lamb to a warm plate and allow to rest for 5 minutes before carving into cutlets and serving with the potatoes and asparagus.

Our Dorset Lamb comes from the Blackwell family farm in North Essex, where they rear free range rare and traditional breeds, fed only on natural foods. We love it served with new season Jersey Royal potatoes and the best English asparagus available from our growers.
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Ingredients

Two Bayley & Sage herb-crusted

racks of Dorset lamb

600g Jersey Royal Potatoes, scrubbed

Two Bundles of Asparagus

Zest of one lemon

Olive Oil (To drizzle)

Salt & Pepper

Enjoy With

Saint Chinian Hecht & Bannier 2011

A classic Rhone style blend of Grenache, Syrah, and Mouvedre. St Chinian is one of Languedoc’s gems, with superb concentration, and hints of oak and black fruit.

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