Rack of lamb is an expensive cut, but it’s worth it as there is little waste and it looks and tastes great filled with a fruity stuffing.
140g/5oz fresh white breadcrumbs
4 tbsp chopped fresh parsley
1 tbsp chopped fresh rosemary
1 tsp grated lemon zest
8 ready-to-eat dried apricots, roughly chopped
2 tbsp olive oil
1 small egg, beaten
1 tbsp Dijon mustard
2 French-trimmed and chined racks of lamb, each with 8 chops (about 1.25kg/2lb 12oz total) (ask your butcher to leave the surrounding fat on so the racks are joined)
2 garlic cloves, chopped
FOR THE RED WINE SAUCE
300ml/½ pint red wine
300ml/½ pint hot lamb stock
2 tsp Dijon mustard
1–2 tbsp apricot jam
knob of butter, chilled
Takes 2 hours • Serves 6
1 Heat oven to 220C/200C fan/gas 7. Mix together the breadcrumbs, parsley, rosemary, lemon zest, apricots, oil and egg. Spread half the mustard over the inside curves of the lamb, sprinkle with garlic and season.
2 Spoon half the crumb mixture on top of one rack, then press the other rack on top, enclosing the filling and crossing the bones. Tie with string, spread the remaining mustard on the outside of the racks and firmly press on the remaining crumb mixture.
3 Roast in a tin for 10 minutes then lower heat to 190C/170C fan/gas 5 and cook for a further 50 minutes–1 hour. Transfer the lamb to a plate and keep warm.
4 Put the roasting tin on the heat, add the wine and bubble rapidly for 3–4 minutes until reduced to a syrup. Add the stock, then stir in the mustard and jam, and cook for a few minutes. Whisk in the butter and season. Remove the string, slice the lamb and serve with the sauce.
Per serving 484 kcals, protein 38g, carbs 27g, fat 22g, sat fat 9g, fibre 2g, sugar 2g, salt 1.25g