Roasted rack of lamb
with a summer salad
8 heirloom tomatoes
2 tsp of runny honey
1 lemon, juiced
3 tbsp of extra virgin olive oil
1 cup of podded broad beans
flaked sea salt
- Firstly remove the lamb from the refrigerator and allow it to come to room temperature (about 30 minutes) before cooking. This will really make a huge difference to the cooking process.
- Score the fat and season well with salt, pepper and English mustard powder.
- Place the lamb on a rack and cook in a good, hot oven (around 200°C) for around 20/25 minutes. The fat should be crispy and golden, and the meat a blushing pink and not too rare.
- Leave to rest in a warm place for around 10 minutes. Along with cooking the meat at room temperature, resting the meat will make all the difference.
- Whilst the meat rests you can prepare the accompanying summer salad. Cut the heirloom tomatoes into nice chunks and lightly season with salt.
- Add the young broad beans. If they are young and lovely you can add them raw in their skins, if a little older or frozen, cook quickly and pod them to reveal the bright green bean inside.
- Whisk together runny honey, lemon juice, a good glug of peppery olive oil.
- Dress the salad lightly and finally add some torn basil leaves and a crack of black pepper.
- Slice the rested rack into chops/cutlets, it should be tender, juicy and pink. Pile your tomatoes alongside and pour over any warm resting juices.