Matangi Lamb Rack
A dish that shouts “new growth” – tender, juicy lamb on its bones, new potatoes, spring greens and sorrel. Robust garden sorrel adds depth and hints of lemon to a dish that is all freshness and lightness. Outstanding Food Editor, Kathy Paterson allows two-three lamb cutlets per person, adding that if your family or friends have a larger appetite, then allow four cutlets. Any leftovers eaten cold the next day are a gem.
Ingredients
2 x Matangi racks of lamb, 8-bone with fat cap on (about 550g each), at room temperature
Sorrel butter
1 large handful of a mixture of sorrel leaves, young spinach leaves and flat leaf parsley leaves
finely grated zest of 1 lemon
100g butter, softened
Salad
12 small potatoes, scrubbed
3-4 red radishes, very finely sliced
300g or thereabouts, fresh garden peas, podded and uncooked
4 large handfuls of salad greens
Creamy dressing
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons red or white wine vinegar
6 tablespoons extra virgin olive oil
1 egg
1 teaspoon salt
a good pinch of freshly ground black pepper
Method
Make the dressing, put all the ingredients in a clean screw-top jar and shake well. Taste for seasoning then set aside.
For the spring salad, gently boil the new potatoes in lightly salted boiling water until just tender. Drain and transfer to a bowl. (Cut potatoes in half, if wished). Spoon over a little of the dressing while they are still hot and toss to coat all the potatoes in dressing. Set aside to cool to room temperature.
Make the sorrel butter, chop the leaves and put in a bowl with the lemon zest and the butter. Season with a dash of black pepper and mix until well combined.
Heat the oven to 200°C. Put an oven tray in to heat.
Then, heat a large frying pan or hot plate until hot. Brown the lamb, starting with the fat layer, on all sides, five minutes in total. Remove the hot oven tray and put in the lamb. Spread with the sorrel butter, then return to the oven and cook for 15 minutes for pink, juicy lamb.
Cooking time does depend on the weight of your lamb.
Remove from the oven, lightly salt the lamb then cover loosely with compostable foil and a clean tea towel and leave to rest for 10-15 minutes.
Using your sharpest knife, cut the lamb into portions of one or two cutlets, cutting through the meat where the bones have been chined.
Serve lamb with the spring salad and creamy dressing.
Expert Tips
If you can’t get sorrel use spinach leaves.
If you are concerned about the sorrel butter melting and burning in the oven tray, put a piece of baking paper under the lamb.
Add some grilled or steamed asparagus to the salad.
Or you could – serve the potatoes separately. Reserve some of the sorrel butter and toss it through the hot potatoes.
