A lamb rack recipe in collaboration with Tasty, Easy Lamb.
Regular readers will know that I have been doing quite a bit of travelling over these last few months. I’ve been wined and dined in Aberdeen, Scotland, explored some of the finest bistros Paris has to offer, spent a fantastic few days trekking and dining in Lake Garda, Italy, and, more recently, we’ve just come back from a rather fantastic holiday to Costa Brava, Spain.
So much good food! It’s nice to be back in my kitchen though, experimenting with recipes. This particular recipe was created inspired by a meal I ate for lunch one day at a little Italian cafe nestled down a narrow lane.
The original dish I ate was a slow roasted rack of lamb chops served with a mustard cream sauce on a giant cheese stuffed gnocchi. I have no idea how they made this giant gnocchi, and the cheese that was in it was made in small batches by a local elderly Italian farmer and it didn’t even have a name. To simplify, I’ve used ready made gnocchi you can get in the supermarket – ready in just a few minutes.
For this recipe, I’ve used French-style lamb loin racks prepared by my local butcher. French rack of lambs tend to be on the pricey side though, so if you’re looking for something a bit more budget (and time) friendly use lamb chops or lamb cutlets instead and cook quickly in a skillet instead of slow roasting.
I like my lamb slow roasted over hours. It results in a tender, mouth watering, fall off the bone meat, but for those of you who prefer a more medium-rare lamb simply roast your racks of lamb at a higher temperature for just 20-25 minutes, covering with foil after 15 minutes so it doesn’t brown too much. I’d invest in a digital meat thermometer too, to take the guesswork out of cooking meat, and you’ll know when it’s at the ideal temperature.
This creamy mustard tarragon sauce, I tell you, is something else too. Absolutely delicious! You don’t need a lot of it as it’s quite rich, but it really does transform this meal into something dinner-party worthy. Simply deglaze the pan with a bit of cognac, stir in some whole grain mustard, double cream and a sprinkling of freshly snipped tarragon leaves. Gorgeous!
The garnishes, as simple as they are, really work well with this dish too. Just a few walnut halves, arranged sitting in the sauce, a little sprinkling of pomegranate seeds for that sweet and sharp bite and a few cress leaves. My original meal had a little sprig of lamb’s lettuce as a garnish, which I couldn’t source here in Shetland, so I used some pretty purple lettuce from my veg box to decorate.
Rack of Lamb in a Parsley Crust
Rack of Lamb with Anchovies and Garlic
Spicy Lamb Pizza with Feta, Rocket & a Yogurt Drizzle
BBQ Lamb Leg Steaks in a Herb Marinade
Leftover Roast Lamb & Mint Sausage Rolls
Quick & Easy BBQ Lamb Skewers
BBQ Lamb Leg Steaks with Harissa & Mint
15-Minute One-Pan Lamb & Quinoa Midweek Supper
Street Food: Brazilian-Style Lamb Kibe
Chilean-inspired Lamb Burgers with Pebre & Marraqueta Buns
Brazilian-inspired Lamb Feijoada with Mango Salsa
Slow Cooker Lamb Chilli with Pasilla Peppers
Argentine-inspired Lamb Chops with Chimichurri
Lamb Casserole with Ale
Mediterranean-inspired BBQ Koftas, Couscous Salad & Baharat Yogurt Dip
Slow-cooked Shetland Lamb Casserole with Creamy Herbed Polenta
Pastitsio – Greek Macaroni Pie
SHOP THIS POST
Have you made this recipe?
This is a commissioned recipe for Tasty, Easy Lamb. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.