Herb Crusted Rack of Lamb

Method

1. 1

   Trim the rack & clean the bones

2. 2

   Finely chop the herbs & add to the breadcrumbs. Keep back a small amount of mint

3. 3

   Press the fat side of the lamb into the breadcrumbs, ensuring you get a good covering

4. 4

   Cover the bones with foil. Place into a hot oven & roast for approximately 30mins for medium rare.

5. 5

   Slice the red cabbage & stew down with the redcurrant jelly & vinegar

6. 6

   Sweat off the sugar snaps in a little butter until starting to soften

7. 7

   Cook the potatoes in boiling salted water until just starting to fall apart

8. 8

   Drain well & stir in the butter whilst breaking down with a fork. Add the remaining mint at the last minute

9. 9

   Serve the lamb cut into chops with the potatoes & vegetables & a little of the cooking jus

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.