Rack of Lamb with Elderflower and Gooseberry Pickle and Fondant Potatoes

A freshly made pickle of classic English summer fruit and mint makes a sparkling condiment for simply roasted lamb
Rack of Lamb with Elderflower and Gooseberry Pickle and Fondant Potatoes
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the fondant potatoes

  • 2 large potatoes
  • 125 ml chicken stock
  • 25 g butter

For the gooseberry pickle

  • 1 large banana shallot
  • 25 g butter
  • 75 ml white wine vinegar
  • 75 ml elderflower cordial
  • 125 g fresh gooseberries
  • 25 g fresh mint leaves

For the lamb

  • 1 rack of lamb
  • salt and black pepper
  • 75 ml lamb jus


1. Preheat the oven to 200C/gas 6.

2. Peel the potatoes and cut in halves or thirds depending on their size. Trim each piece to give thick rounds of equal size. Place them in a small, deep-sided tin. Three-quarters cover them with the chicken stock. Place a little dab of butter on each piece of potato and bake for approximately 20 minutes, or until cooked and golden brown.

3. Meanwhile, finely chop the shallot. Melt the butter in a small saucepan and add the shallot. Cook for 2-3 minutes until soft then add the white wine vinegar and elderflower cordial, bring to a boil and boil hard until the volume of liquid has reduced by a third. Add the gooseberries and fresh mint and remove from the heat.

4. Trim the lamb and season the meat with salt and pepper. Place an ovenproof skillet over a high heat and, when it is smoking hot, brown the lamb quickly on each side. Transfer to the hot oven for 8 minutes, then remove and set aside in a warm place to rest for a further 8 minutes.

5. In a small saucepan, heat the lamb jus until it is warm through. Carve the lamb and serve with the jus, fondant potatoes and gooseberry pickle.

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