Ingredients
- 2 × 6-cutlet racks of lamb, French-trimmed (ask your butcher to do this)
- 1 tablespoon olive oil
- 80 g (2¾ oz/1 cup) fresh white breadcrumbs
- 3 garlic cloves, crushed
- 3 tablespoons finely chopped flat-leaf (Italian) parsley
- ½ tablespoon thyme
- ½ teaspoon finely grated lemon zest
- 60 g (2¼ oz) butter, softened
Thyme and garlic sauce
- 250 ml (9 fl oz/1 cup) beef stock
- 1 garlic clove, finely chopped
- 1 thyme sprig
Method
1. Preheat the oven to 250°C (500°F/Gas 9). Score the fat on the lamb racks in a diamond pattern. Rub the lamb with a little of the olive oil and season with sea salt and freshly ground black pepper.
2. Heat the remaining olive oil in a frying pan over high heat. Add the lamb racks and brown them for 4–5 minutes (you may need to brown them one at a time). Remove and set aside (don't wash the pan yet as you'll need it later).
3. Combine the breadcrumbs, garlic, parsley, thyme and lemon zest in a large bowl, season to taste, then mix in the butter to form a paste.
4. Firmly press a layer of the breadcrumb mixture over the layer of fat on the lamb racks, taking care to leave the bones and base clean. Place the racks in a roasting tin and roast for 12 minutes for medium–rare, or until cooked to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest in a warm place.
5. To make the thyme and garlic sauce, add the stock, garlic and thyme sprig to the roasting tin juices, stirring to loosen any bits stuck to the bottom of the pan. Return this liquid to the reserved frying pan and simmer over high heat for 5–8 minutes, or until the sauce has thickened and reduced.
6. Strain the sauce and serve with the lamb racks.
