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Rack of Lamb Method

  1. Remember, after removing your joint from the packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 210°C fan assisted or to 220°C without a fan.
  3. Season the lamb with a pinch of sea salt.
  4. Sear over high heat in a frying pan until the fat starts to render & the meat turns brown.
  5. Transfer to a roasting tray and cook for 12 to 15 minutes on the fat side, then turn onto the meat side and cook for a further 2 minutes for a medium rare finish.
  6. Remove from the oven, and leave to rest for a minimum of 5 minutes, keeping the racks warm by covering with a sheet of tin foil.

Sweet Pepper and Basil Pickle Method

  1. Burn the peppers over an open flame until black on all sides.
  2. Dip the peppers into a bowl of ice-cold water.
  3. Carefully rub away all the burnt skin leaving the sweet smoky flesh.
  4. Cut the flesh into thin strips.
  5. Heat a frying pan over a medium heat then add a drop of olive oil & sauté the peppers for a few seconds with the garlic.
  6. Deglaze the pan with the sherry vinegar.
  7. Remove from heat and add the remaining olive oil.
  8. Slice the basil leaves into thin strips, then toss through the pepper mix.

To Serve

  1. Place the peppers onto the centre of a warm serving plate
  2. Slice the lamb into chops by cutting through the gaps between the bones and rest onto the peppers