… the perils of writing for a magazine that ask for copy a month or two in advance means that whilst you can plan all you like to be seasonal you do sometimes get it wrong… this British weather has been ridiculously cold and most definitely un-springlike but I like the sentiment of the post and it’s nice and apt for the forthcoming Easter weekend so i’ll just leave it how I wrote and we can but dream of sunshine and warmth…
…Spring has most definitely sprung and with that dreadful bitter weather finally behind us, the daffodils shining in all their glory and a bumper weekend of Easter festivities ahead it’s time to roast a glorious rack of lamb and celebrate everything that’s new and fresh about Lincolnshire Life.
i recently discovered a wonderful on-line home-delivery company called Farmison who specialise in predominantly British, restaurant quality meats, vegetables and cheeses from artisan producers, many of whom are located in our fine county of Lincolnshire. They sent me this incredible rack of lamb and it is a reminder, after the recent dreadful mass-produced horse-meat scandal, of the quality of the meat we do actually produce here in the UK.
roast rack of lamb with a honey, rosemary, garlic and granola crust
I’ve created a delightfully crunchy honey, rosemary and garlic crust that includes some gorgeous Lizi’s granola for a surprise added bite. The sweetness from the honey and granola compliment the juicy lamb so beautifully and the caramelised vegetables, including some divine baby new potatoes, roasted directly in the tin with the meat, means less mess and more taste… always a good thing in my opinion.
1 large rack of lamb (usually 8 cutlets)
1 carrot – chopped into batons
1 fennel bulb – roughly chooped
1 onion – roughly chopped
1 500g bag of baby new potatoes – roughly halved
for the herb crust:
3 cloves of garlic – crushed with salt
3 sprigs of fresh rosemary – with leaves stripped from stalks and finely chopped
2 teaspoons whole-grain mustard
2 teaspoons runny Lincolnshire honey
1 tablespoon ground almonds
1 tablespoon granola or muesli
1 tablespoon extra virgin olive oil
if still in the fridge take the lamb out and let it come to room temperature whilst you make the crust
crush the garlic into a paste with the back of a large knife and some salt, then add this to a bowl with the rest of the crust ingredients and mix well together
lay the prepared veg into a roasting tin, season with salt and pepper, sprinkle with a little olive oil and lay the rack of lamb, fat-side up, on top.
take the crust ingredients and pat them over the fat ensuring it is all covered, then cover the whole dish with foil and pop in the oven on 170C for 30 mins, then take the foil off and increase the heat to 190C for a further 20 minutes or until the crust is golden. I like my lamb very pink but do keep it in for longer with the foil back on if you’re not so keen.
eat and of course, enjoy!
little macaroon. says
This looks divine. My little girl loves “lamb with the handle” and eats it like a medieval peasant, but I find it infuriatingly hard to buy a whole rack. Our local supermarkets don't seem to think it's a seller. Which, given the quality of meat that has been on offer lately, is a tragedy.
Karen S Booth says
BEAUTIFUL Dom and such a great idea for using granola too! Inspired as always! Karen
Lovely recipe and lovely rack too. I love lamb and our farmers are having such a tough time we have to support them more and more.
An impressive rack! Love the inventive and flavourful crust – gorgeous!
I don't know what to day. Me, speechless? Not likely. I want some lamb and, guess what, I have two leg steaks in the fridge at this very moment.
Ooohhhh.. I'm lovin' the crust you made for this! Makes me want to make lamb now for Easter instead of ham!!! 🙂
Mark Willis says
Yes, that is definitely my sort of thing! Rack of lamb is one of our favourites – usually served with gratin dauphinois and green beans. Hard to beat.
I love lamb for dinner at Easter and this looks wonderful.
Spring has not yet sprung in Derbyshire though. We are still under a few inches of snow, although it is getting patchy, and the daffodils have not dared to show yet. There were giant snowdrifts along the road to the pub last night – higher than the car and the road was down to a single lane, something I have never seen before, having lived here for 28 years.
Looks perfectly cooked Dom nice & pink. Lamb is also significant for Passover & Easter which usually coinside. I like the idea of using some Lizi's granola. xx
Susan Lindquist says
Wow! This looks absolutely gorgeous! SUCH a perfect Easter dinner offering! I am so impressed, Dom!
Susie @ Fold in the Flour says
My god! This looks so good I've practically fused my PC with the drool! Lovely, lovely spring recipe. 🙂
Rack of lamb is one of my favorites since it cooks relatively quickly compared to a whole leg, yet mimics the look of a larger roast. That crust is fabulous and your rack is cooked to perfection!
Jacqueline @Howtobeagourmand says
One of the best roasts I have seen Dom and perfect for Easter dining. The flavoursome crust is just a touch of genius.
Johnny Parker says
Beautiful dish Dom love the crust
Shu Han says
That looks gorgeous Dom, the crust is such a wonderful idea! Slightly mad but I love it!
P.s. Think your fervent hoping and dreaming must have worked, because it was sunny today in london! Cold though.
P.P.S I love it when your mummy leaves a comment 🙂
Janice Pattie says
You definitely got this one right Dom! Love Farmison products they are soooo good.
Michael Toa says
Looks fantastic Dom. The lamb just looks so succulent and delicious. Great idea with the crust.
Happy Easter weekend Dom! Have a great one 🙂
Johnny Parker says
Delicious dish, One of my favourites