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SERVES 4
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2
racks of lamb, each with 6 cutlets, chined
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3
tablespoons olive oil
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Salt
and black pepper
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4
tablespoon Dijon Mustard
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4
cloves garlic, crushed
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2
tablespoon chopped fresh rosemary
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Sprigs
of fresh rosemary, to garnish
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Oven
temperature: 200oC [400oF]: then 180oC [350oF]:
Gas
Mark 6, then Gas Mark 4.
Trim
the fat off the ends of the lamb bones with sharp knife, then scrape the bones
clean. There should be about 5 cm (2 inch) of bone exposed.
Stand
the rack fat-side uppermost in a lightly oiled roasting tin. Interlock the
bones if you wish to make one joint. Rub the olive oil into the fat, along with plenty of salt and black
pepper.
Mix
together the mustard, garlic and rosemary and brush or spread all over the
oiled lamb. Leave to stand at room temperature for 1-4 hours before cooking.
Sprinkle
the joint with more salt and pepper, then roast for 15 minutes. Lower the oven
temperature to 180oC [350oF], and roast for a further 1
hour. Serve hot, garnished with sprigs of fresh rosemary.
Note:
A rack of lamb is the best end of neck of lamb; it is important to ask your
butcher to chine, or remove the backbone from the rack otherwise you will find
it difficult to cut into chops for serving.
Serving
Suggestion: The ends of the
bones of lambs can be garnished with cutlet frills or tiny cherry tomatoes for
a special occasion. Make gravy from the meat juices and serve in the French style
with simple vegetable dish - new potatoes tossed in butter and herbs, French
beans, matchstick carrots, courgettes or mange-tout peas.
Freezing
instructions: Not suitable for
freezing at all.