Roast rack of lamb with herb crust
You can vary the herbs and use your favourites
Ingredients
One rack of lamb, well trimmed; salt and black pepper; four tablespoons of parsley, chopped; one teaspoon of thyme, chopped; 75g of breadcrumbs; a knob of butter, melted; and one tablespoon of good quality mustard.
Method
Preheat oven to 200°C (400°F ) gas mark 6. Season the lamb with salt and pepper. Place in the preheated oven for 10 minutes. Meanwhile make up the topping — combine the herbs, breadcrumbs, seasoning, and butter and mix well.
After 10 minutes remove the lamb from the oven. Spread the mustard over the top of the lamb. Spoon on the herb and breadcrumb mixture and press well onto the lamb. Place it back in the oven and roast for another 25 minutes. Allow to sit for five to 10 minutes before carving into single cutlets.
Delicious served with a baked potato and salad or roasted vegetables — simply toss some chopped peppers, courgettes, tomatoes, and red onions in a little olive oil. Season with salt and pepper and roast in the oven at the same time as the lamb.
Garlic and lemon roasted potatoes
Ingredients
New potatoes (small to medium in size ), scrubbed not peeled; two tablespoons of lemon juice; one large bulb of garlic split into separate whole cloves — don’t peel; four sundried tomatoes, quartered; four black olives, sliced; four to five dashes of tabasco sauce; half a teaspoon of Worcester sauce; half a teaspoon of soya sauce; four tablespoons of vegetable stock; three tablespoons of olive oil; a bunch of chopped parsley. If you do not have any vegetable stock make up a vegetable stock cube instead.
Method
Preheat the oven to 200°C/400°F/gas mark 6. Cut the potatoes into halves lengthways. If you can buy really small new potatoes use them whole.
Put the oil into the bottom of a large bowl. Add all the ingredients except the stock and parsley. Toss with a large spoon until all the contents are coated in the oil.
Empty the contents into a shallow roasting tin. Put into the preheated oven and roast for approximately 30 minutes. Halfway through the cooking time add the stock, stir and replace for the remaining time. When the potatoes are tender and the contents are slightly charred remove from the oven. Serve in a colourful dish with the parsley sprinkled on top.
