rack of lamb

Spring Lamb for Easter

I love lamb and especially rack of lamb. It's so succulent and tasty and a little extravagent ! I love to serve Rack of Lamb Pops at canape parties as my piece de resitance- always a sure-fire winner with the boys and fills you up when you don't think that the those little teensy weensy puffs of air will do. Of course, you can also serve these on some lovely hickory mash with some greens on the side for a delicious and yes, easy dinner. All it takes is your butchers keen knife skills and a little marinading and dinner is done in less than half an hour!


Let's get started!

If you can, buy high quality organic local lamb. 

Ask you butcher to trim to French cut ensuring that the bones are perfectly clean and white. Trim any excess fat that the butcher has left on. This is important and it may seem like a waste, but most people really do not like all the fat that is associated with lamb.  Once you remove it you will have tender little nuggets left on the bone- again try and get the butcher to do this for you. He might balk, but this is how we do them here, and if you are here, it's because you want the Splendiferous recipe!

Now, wash your rosemary (best if you grab it from a quick growing bush in your garden) if you don't have your own, you will need a few packs from the local herb-ier or green grocer.

Make a cosy little bed for your lamby and take your lamb and give it a little massage with the oil, ( clean hands please!) then season it with S&P and sprinkle the chopped garlic all over and under the lamb. Cover with cling film and put in your fridge for about 2- 3 hours, or longer if you like (up to overnight).

After the lamb has had it's little infusion of the flavours, remove it from its' bed and wipe it dry with kitchen roll,removing all the bits of garlic so that they don't burn in the pan. Let the lamb sit out for just under an hour (away from the dog and in a hygienic spot covered spot.)

Take the reserved oil from the marinade and put a little in a hot pan. 

Sear the lamb in the hot pan on all sides.

You are searing,  not cooking. Then remove from the pan and place in an oven heated to 220 and cook for 15-20minutes for medium rare.

While this is going on make nice gravy from some lamb stock, wine, garlic, mustard, honey and anything else you like from the cupboard.

First deglaze the pan with a little red wine, picking up the lamb bits with a wooedn spoon, then add the stock, drop in a bit of the garlic from the marinade , some mustard and stir it up till you get a flavour that suits you, then sieve. 

To thicken follow my Beurre manie recipe...which is just equal amounts of butter and flour ( by weight...start with 25 g of each) added to the heated sauce/jus then cook it till the flour mixture thickens it... about 10 minutes... 

Let the meat rest when it comes out of the oven for 5-10 minutes under a tent of foil.

Slice into "pops" and serve 2-3 on a bed of potatoes with the jus on the side and sprig of rosemary and your favourite spring vegetable.




  • 2, 7-8 bone lamb racks approx. 500g each
  • some big bunches of rosemary- enough to make a cosy bed for the lamb,washed
  • 1 bulb of garlic, peeled, and cloves cut in quarters
  • glugs of good quality olive oil
  • salt and pepper
  • red wine, 1 glass
  • lamb stock, 500 ml
  • grainy mustard, I TBLS
  • flour, 25 g
  • butter, 25 g