[Thomas J Stamp]

As promised to a few last weekend, here is that lamb recipe.

HERB CRUSTED RACK OF LAMB

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

Ingredients
For the crust
large handful flatleaf parsley, coarsely chopped
2 garlic cloves, crushed
1 fresh thyme sprig, roughly chopped
2 fresh rosemary sprigs, roughly chopped
handful breadcrumbs
For the vinaigrette
5 tbsp olive oil
2 tbsp balsamic vinegar
salt and freshly ground pepper
For the vegetables
6-8 cherry tomatoes
olive oil, to drizzle
salt and freshly ground black pepper
a few fresh thyme leaves
4 baby fennel, cut in half at an angle
50-100ml/1¾fl oz-3½fl oz water
knob of butter
2 baby courgettes, sliced into thick pieces at an angle
a few basil leaves, torn
For the lamb
100g/3½oz butter
1 tbsp olive oil
2 racks (best end of neck) lamb, French-trimmed (ask your butcher to do this for you)
1 fresh rosemary sprig, roughly chopped
2 garlic cloves, crushed
1-2 tsp Dijon mustard

Method
1. Preheat the oven to 170C/340F/Gas 3.
2. For the herb crust, combine the parsley, the crushed garlic cloves, the thyme and the rosemary in a food processor and blend to a pulp. Add the breadcrumbs and pulse together. Tip the breadcrumb mixture onto a tray and set aside.
3. For the vinaigrette, whisk the olive oil, balsamic vinegar, salt and freshly ground black pepper together in a small bowl and set aside.
4. For the vegetables, cut the cherry tomatoes in half and spread on a baking tray, drizzle with a little olive oil, season with salt and freshly ground pepper and sprinkle a few thyme leaves over. Cook in the oven for 30 minutes, until semi-dry.
5. Preheat the oven to its highest setting.
6. For the lamb, heat the butter in an ovenproof pan and add the olive oil. Place the lamb in the pan along with the remaining rosemasprig and crushed garlic cloves and sear for 2-3 minutes on each side until browned. As it is searing, baste the meat with the pan juices and cover the bones with foil. Transfer the lamb to the oven and roast for 4-5 minutes.
7. Remove the lamb from the oven and allow it to rest for five minutes. Once the lamb has rested, brush it with the Dijon mustard and roll the meat in the breadcrumb mixture to coat. Return to the oven for a further 4-5 minutes, then remove and allow to rest again.
8. For the vegetables, heat a little oil in a frying pan and lightly cook the fennel with the water and a knob of butter for a few minutes to soften. Add the courgettes a continue cooking for 2-3 minutes, until softened. Transfer the vegetables to a bowl, add the semi-dried tomatoes and a drizzle of the vinaigrette. Stir in a few torn basil leaves.
9. To serve, spoon the vegetables onto the centre of four serving plates. Carve the lamb into cutlets and arrange on top. Drizzle lightly with the remaining vinaigrette and serve.


Off ye go!!