Cookbook corner: Rack of lamb
With all the tasty food we prepare here at Parties to Go, we thought it was about time we shared some of our recipes so you too can enjoy the delicious food we cook up. So welcome to our first ‘Cookbook corner’, a little nook of our blog that serves up some tasty directions to create delectable dishes. The recipe for this edition is one of our favourites and perfect for spring and Easter celebrations – rack of lamb. This seasonal favourite is extremely tasty, looks impressive and is amazing served with this grainy mustard and chive mash which compliments the flavours so well.
We hope you enjoy it as much as we do!
Ingredients
For the lamb
1 rack of lamb (around 7-8 ribs)
50ml of olive oil
2 garlic cloves crushed
2 sprigs of rosemary chopped
Salt
Black pepper from the grinder
For the creamy mustard and chive mash
500g Maris Piper potatoes
200g butter
2 tsp grainy mustard
6 chives chopped finely
Salt and pepper to season
Method
Rub the olive oil, garlic, rosemary, salt and pepper all over the lamb.
Preheat the oven to 180˚C.
Peel the potatoes and cut them into segments. Place in a pan of water and boil till cooked.
In the meantime, place a frying pan over a medium heat and once hot, place the rack of lamb fat side down in the pan.
Cook for 2 to 4 minutes till golden brown and crispy and then turn over so you have even colour on the other side.
Place the rack of lamb in an ovenproof dish and roast in the oven for 10 minutes to achieve a medium-rare finish. Cook for 10 more minutes if you prefer your meat more well-cooked.
While the lamb is cooking, drain the potatoes ready for mashing. Add the butter and if you want, some cream or milk followed by the salt and pepper, chives, and mustard, then mash till creamy.
Once the lamb is cooked, remove from the oven and allow to rest for 5-7 minutes.
Cut down each cutlet and place two or three in each plate with the mash potatoes and vegetables of your choice.
