Herb-Crusted Rack of Lamb

Having French-trimmed this rack of lamb myself at Allens of Mayfair, I decided to go for a classic recipe; minced herbs mixed with garlic, anchovies and capers. These are flavours which complement rather than over-power the flavour of the delicate, pink chops of lamb. The fat seared until crisp and the mixture pressed on top, it has enough salty components to season each juicy mouthful. I contemplated eating the whole 8-boned rack myself, until I thought about what the housemate's face might look like. Thundery and a little tearful. I just couldn't do it to her.

Roasted courgettes and a potato and onion gratin make ideal accompaniments.

Herb-Crusted Rack of Lamb

Serves 2 greedy girls - it would probably do 3 normal people

1 French-trimmed rack of lamb
1 sprig of rosemary
A small handful of flat leaf parsley
2 cloves of garlic
1 tsp capers
2 anchovies
Zest of half a lemon
1 large handful of breadcrumbs
1 heaped tablespoon of Dijon mustard

Preheat the oven to 250 degrees C. Heat some oil in a non stick pan and fry the rack of lamb, fat side down on a medium heat, for 3 - 5 minutes. Turn it over and fry for another 4 - 5 minutes. Set aside to cool slightly.

Chop the leaves of the rosemary and the parsley, and mince the garlic, anchovies and capers. Bash it around in a pestle and mortar and add the breadcrumbs and lemon zest. Brush the browned fat of the rack with the Dijon mustard liberally. Press the breadcrumb mixture onto the lamb and roast for 10 minutes for medium rare. Leave to rest for a further 15 minutes (I left it in the switched off oven with the door ajar). Carve into chops carefully to serve.