French Trimmed Rack of Lamb with Mixed Herbs and a Rich Jus

Mike Robinson gives us utterly addictive chops of tender lamb to nibble and gnaw on!
By Mike Robinson
French Trimmed Rack of Lamb with Mixed Herbs and a Rich Jus
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 2 racks young lamb, (3 chops per person)
  • large bunches of rosemary, thyme, flat leaf parsley and bay leaves
  • 1 whole head of garlic, coarsely chopped
  • 5-6 tbsp olive oil
  • juice of 1 lemons
  • black pepper

For the Jus:

  • lamb trimmings
  • 1-2 tbsp plain flour
  • 2 tbsp balsamic vinegar
  • 250 ml red wine
  • 2 tbsp redcurrant jelly
  • 1 sprig rosemary
  • 2 tbsp tomato ketchup
  • 1 tsp Marmite


1. Trim the lamb. A butcher will do this for you, but it is easy and fun to do this yourself. Simply cut along the back of the rack, just above where the meaty part of the lamb is. Turning the knife upwards, scrape the gristly meat off to expose the rib bones. Cut between each of the ribs, taking out the tiny amount of meat found there. Scrape away the bones until they are clean and white. Lay the rack down, back uppermost, and make shallow criss-cross incisions in the fat.

2. Place the chopped herbs in a bowl with the garlic and lemon juice and season with plenty of salt and freshly ground black pepper. Pour this mixture all over the lamb, cover and leave to marinate for 1 hour.

3. Set the oven to 220°C/gas 7. Lay the lamb racks in a roasting pan and pour over the marinade. Cook for 15 minutes. Remove from the oven, keep warm and leave to rest for 10 minutes. Cut into individual pieces and arrange with the rib bones uppermost. Guests should be encouraged to gnaw the chops using the bones to hang onto!!

4. Meanwhile, for the jus, simply fry the bits of meat from the trimming process in a dry frying pan until blackened. Shake in the flour to coat the meat.

5. Deglaze the pan with the balsamic vinegar and add the red wine (don't forget to pour a glass for yourself).

6. Add the redcurrant jelly and rosemary. Stir in the ketchup and marmite and bubble over a medium heat until reduced and thickened. Serve at once with the lamb.

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