Simple rack of lamb recipe
Posted by Fiona Nevile in Lamb | 14 comments
Rack of lamb (best end of neck) is such a treat. There are 6-8 cutlets on a joint. Sometimes we treat ourselves to one from Fred Fitzpatrick’s. His chops are much chubbier than the supermarket ones so he cuts the rack in half and we pop one half in the freezer.
Our freezer clearing project has unearthed several delights and tonight we ate a half rack of lamb that had been languishing in the freezer disguised as something else.
For years I used to order rack of lamb when I went to a restaurant, imagining that it would be a palaver to make. Then I dropped in on a non cooking friend. She was preparing one of Fred’s half racks for a dinner á deux with her new lover.
“It’s easy. Set the oven to 180c (160c fan) sprinkle them with herbs, pop them in a dish, add a glug of wine and roast them for 30 minutes or so depending on weight. And you have gravy from the wine and the meat juices.”
And that’s all you do. Allow 400g for two (perfect with a starter or pudding) and roast for 30 minutes for rare. Add five minutes for if you like them medium rare and another five or ten minutes if you want them well done. You can plunge in a knife and separate them to check how well done they are. They are very user friendly and will happily be bunged back into the oven if they need a little more time.
Leave a reply
Thank you very much,i wil try this tonight,
now to find instructions for cooker.
Hi Paul
You can use either white or red wine with the dish – just whatever you have around. It would be more traditional to use red but white wine works vey well with lamb.
Yes thanks,but what wine do i use,
i am northern if that helps.
Hello Jean
I hope that your king deserves you!
Hi Rachel
Find some really fresh runner beans and soak them in water for half an hour before you prepare them. I’m not a vegetable person but over the years I’ve been empted by a few – really fresh veg lightly cooked. Frozen peas are a good standby too. Or a great unusual salad – good fresh ingredients and heavy on the exquisite dressing.
Thanks for this great recipie – I am cooking a romantic meal tonight and this with your quick gratin dauphinoise will be perfect! I’m salavating at the thought…
Now all i need to do is find a way to tempt my boyfriend into eating vegetables. He doesn’t know what he’s missing out on!
Just what I’m looking for to use up that rack lurking in the freezer. Some creamy potatoes and buttered, nutmegged cabbage should make it a feast fit for my king!
Hi John
Thanks for the nudge. Haven’t had rack of lamb for ages, must put it on the list!
Am giving it another go tonight-cheers!
Hi John
Thanks for dropping by and leaving a comment. I love rack of lamb and think that the simplest recipes are the best for this cut of lamb.
Great recipe- just the job for me- very simple, thanks alot.