- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 1 hour 10 minutes
- Effort: easy
For the vegetables
- 4-5 carrots, peeled
- 3 parsnips, peeled
- 6 sticks salsify, peeled
- 500baby g new potatoes, peeled
- small tin duck or goose fat
- 15 grelot onions, halved
- bunches thyme
- bunches rosemary
- 1 heads garlic, halved
- 1 lemon, quartered
For the lamb
- 2 x 6-bone racks of lamb, French trimmed
- black pepper
For the mint sauce
- small handful mint leaves, chopped
- 1 tsp redcurrant jelly
- 50 ml malt vinegar
For the spinach
- 30 ml olive oil
- 1 clove garlic
- 150 g rocket
- 150 g spinach leaves
Tips and Suggestions
Grelot onions are small wild Italian onions harvested from the rich soils of the Mediterranean, while still in their skins. They are lightly dried in warm sunlight to capture their flavours. Substitute shallots if unavailable.
1) Preheat the oven to 200C/gas 6. Cut the carrots into ½ cm pieces.
2) Cut the thick end of the parsnips into quarters and remove the woody centres. Cut the thin ends in half and cut the salsify into 2cm long sticks.
3) Cut the potatoes in half.
4) Put half of the duck or goose fat into a roasting tray and heat in the oven for 5 minutes. Tip in all the vegetables.
5) Toss in the rosemary, thyme, garlic and lemon quarters. Season with salt and a few twists of pepper.
6) Roast for 20-25 minutes, until just cooked.
7) Season the racks of lamb with salt and pepper. Heat the remaining fat in a large frying pan and sear the lamb for 3-4 minutes on all sides until golden brown. Remove from the pan and place in a roasting tray.
8) Wrap the bones in kitchen foil to avoid them scorching in the oven and cook for 15-20 minutes. Remove from the oven and leave to rest for 5 minutes or so, in a warm place.
9) To make the mint sauce, simply mix the mint, redcurrant jelly and vinegar in a bowl and stir until the jelly has dissolved. Season lightly with salt.
10) Meanwhile, heat the olive oil in a frying pan and skewer the garlic clove on a long fork.
11) Add the rocket and baby spinach to the pan and season with salt and black pepper, stirring with the garlic fork until the greens have started to wilt. Remove from the pan and drain briefly in a warm colander.
12) Remove the roasted vegetables from the oven and discard the herb stalks, garlic and lemon wedges.
13) Carve the lamb into cutlets.
14) Place a small pile of the wilted greens onto each of 4 warmed dinner plates and arrange 3 cutlets on top. Spoon a generous helping of vegetables next to the lamb and serve at once, with the mint sauce.
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