By Tori McGaugh
Serves 2
Ingredients
600g (approx) trimmed rack of lamb
Olive oil
Handful of breadcrumbs
4 tbsp Dijon mustard
4 garlic cloves, crushed
3 tbsp rosemary, very finely chopped
4 tbsp finely chopped parsley
Method
1. Put the racks in a dish flesh-side up and make slashes into the flesh with a sharp knife to allow the flavours to penetrate. Mix together 2 tbsp olive oil, the mustard, garlic, rosemary and parsley. Season well and rub the mixture onto the flesh to coat the lamb evenly.
2. Heat the oven to 200C/fan 180C/gas 6. Put the lamb in a roasting tin and cook for 15-25 (up to 45 mins depending on the oven)minutes depending on the size of the rack. Remove from the oven, cover with foil and rest for 10 minutes before carving into cutlets and serving on warmed plates.
Served here with steamed courgette, roasted potato and parsnip and baby carrots tossed with balsamic, parsley, walnuts and goats cheese.
Buy the ingredients for this recipe:
From The Kimbers Family Farm, Wincanton, Somerset.
Free Range, Grass Fed
From The Kimbers Family Farm, Wincanton, Somerset.
Marinated with mint, dried tomato, paprika, sugar, and rosemary
Free Range, Grass Fed
From The Kimbers Family Farm, Wincanton, Somerset.
Serves 4
Free Range, Grass Fed
From The Kimbers Family Farm, Wincanton, Somerset.
Serves 2
Free Range, Grass Fed
From Forty Hall Farm, Enfield, London
Boreray Rare Breed Lamb
Organically reared, Rare Breed
From Forty Hall Farm, Enfield, London
Boreray Rare Breed Lamb
Frozen, Organically reared
From Lauriston Community Farm, Goldhanger, Essex.
From Lauriston's Rare Breed North Ronaldsay Sheep, Saltmarsh Pasture - 18-24 Months Old
Biodynamic, Frozen
By Victoria McGaugh
Preparation time: 10 mins
Cooking time: 55 mins
Ingredients:
200ml Ivy House Farm semi-skimmed milk
300ml double cream
2 bay leaves
4 cloves of gourmet garlic, peeled and finely sliced
Sea salt and freshly ground black pepper
2.5kg Romano potatoes, peeled and thinly sliced
Half handful of fresh thyme
Handful of freshly grated Parmesan cheese
1) Preheat the oven to 200°C/400°F/gas 6. Grease the inside of an ovenproofdish, around 30cm x 30cm, and at least 6cms deep.
2) Pour the milk and cream into a wide pan with the bay leaves and garlic.Bring to the boil, then simmer gently for a minute or two. Remove from the heatand season with salt and pepper.
3) Add the potatoes and most of the thyme leaves and stir well. Spoon into thegratin dish and shake to even everything out. Sprinkle with the Parmesan thencover with foil. Bake for 45 to 50 minutes, then remove the foil and placeunder the grill until the top of the gratin is browned.
Buy the ingredients for this recipe:
Packed By Shire Foods, Downham Market, Norfolk
From Shire Foods, Norfolk
From Peter & Cheryl Lydiate of Royal Oak Farm, Ormskirk, Liverpool.
Organic
From The Maldon Chrystal Salt Co., Maldon, Essex.
A natural, additive free salt from Maldon, Essex
Vegetarian
From Peter & Cheryl Lydiate of Royal Oak Farm, Ormskirk, Liverpool.
Organic
Packed By Shire Foods, Downham Market, Norfolk
From Shire Foods, Norfolk
From Dave & Rosie Paull, Hurdlebrook Farm, Babcary, Somerset
Organic, Vegetarian, Unpasteurised, Grass Fed
From The Northiam Dairy, Rye, Kent
Vegetarian, Grass Fed
This was just lovely – butter-soft meat and a cheeky chilli hit on the outside bits. The leftovers were great on some crusty bread with some of my gingery pear chutney!
Half a shoulder of lamb, about 1kg in weight
2tsp harissa paste
1 lemon
Salt and pepper
A good handful of chopped fresh coriander
1 tsp honey
Half a teaspoon ground allspice
3 cloves garlic, crushed
1tbsp light olive oil
In a bowl, combine the harissa, lemon zest, seasoning, coriander, honey, allspice, garlic and olive oil and mix it up well. Slather the lamb joint all over with this heady mixture, underneath as well as over the top and sides.
Stick this in an oven dish and preheat the oven to 220 centigrade, 200 fan. If you want to eat at 1pm you’ll want to get the lamb in the oven for 8.30am.
Give the lamb 30 minutes at this heat. Take it out and squeeze the lemon over the top, then carefully pour 300ml water around the base of the meat. Cover with foil so that there is plenty of room for steam but the edges are sealed tight.
Lower your oven temperature to 140 centigrade, 120 fan and leave the lamb in there for another 3 and a half hours. Take it out and let it rest just as it is, for up to 30 minutes before serving.
We had this with couscous and wilted red kale. I strip the stalks out of the kale and wash before putting in a large saucepan with just the water that clings to it, and a good knob of salted butter. The lid goes on and I cook it over a moderate heat until the leaves are just wilted – a couple of stirs and a few minutes only. My daughter’s second favourite, after chard.
Buy the ingredients for this recipe:
From G.V. Johnson, 12 Church St., Tollesbury, Essex.
Vegetarian, Gluten free
From The Maldon Chrystal Salt Co., Maldon, Essex.
A natural, additive free salt from Maldon, Essex
Vegetarian
From G.V. Johnson, 12 Church St., Tollesbury, Essex.
Vegetarian, Gluten free, Unpasteurised
Packed By Shire Foods, Downham Market, Norfolk
From Shire Foods of Norfolk
Vegetarian