- 2 racks of mutton, chined and trimmed of all fat.
- 2 large sprigs thyme.
- 2 large sprigs rosemary.
- 5 cloves garlic, sliced.
- 450ml organic rapeseed oil.
- Butter for frying.
- 12-16 small new potatoes, preferably Maris Bard, scraped.
- 4 sprigs mint.
- 750g fresh broad beans, podded.
- 100ml hot lamb gravy.
- Put the racks of mutton in a strong plastic bag with a sprig of rosemary and thyme, and four fifths of the garlic.
- Add enough rapeseed oil to cover the meat.
- Seal and shake the bag, then leave in the fridge for 3-4 hours, or overnight.
- Once marinated, drain and cut each rack in half.
- Preheat the oven to 225C/gas mark 7/8.
- Cook the potatoes with half the mint in gently simmering salted water for 10-12 minutes or until tender.
- Drain and set aside.
- Plunge the broad beans and the rest of the mint into well-salted boiling water to blanch for 2 minutes.
- Drain and refresh in iced water.
- Drain again, peel off the skins and set aside.
- Season the racks of mutton.
- Heat a heavy ovenproof frying pan until hot, add a splash of rapeseed oil and a knob of butter.
- Brown the racks quickly and evenly all over, then add the remaining sprigs of rosemary, thyme and the garlic.
- Transfer the pan to the oven to finish cooking – this should take around 4 minutes, depending on how pink you like your meat cooked.
- Remove the racks from the oven, cover them loosely with foil and leave to rest in a warm place for 10-15 minutes.
- Reheat the potatoes and broad beans together in a pan with a little butter, a drop of water and season to taste.
To serve, carve the racks into double cutlets then place 2 double cutlets on each plate, slotting the bones together. Place the broad beans and potatoes on the plate and finish with the warm lamb gravy. Prep: 40 min, plus 3-4 hrs marinating Cook: 20 min
Market Kitchen’s succulent and tasty racks of mutton are roasted and served with minted potatoes and broad beans.
Courtesy of Mark Broadbent.