Mutton Rack

Serves 4.


  • 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.


  1. Put the racks of mutton in a strong plastic bag with a sprig of rosemary and thyme, and four fifths of the garlic.
  2. Add enough rapeseed oil to cover the meat.
  3. Seal and shake the bag, then leave in the fridge for 3-4 hours, or overnight.
  4. Once marinated, drain and cut each rack in half.
  5. Preheat the oven to 225C/gas mark 7/8.
  6. Cook the potatoes with half the mint in gently simmering salted water for 10-12 minutes or until tender.
  7. Drain and set aside.
  8. Plunge the broad beans and the rest of the mint into well-salted boiling water to blanch for 2 minutes.
  9. Drain and refresh in iced water.
  10. Drain again, peel off the skins and set aside.
  11. Season the racks of mutton.
  12. Heat a heavy ovenproof frying pan until hot, add a splash of rapeseed oil and a knob of butter.
  13. Brown the racks quickly and evenly all over, then add the remaining sprigs of rosemary, thyme and the garlic.
  14. Transfer the pan to the oven to finish cooking – this should take around 4 minutes, depending on how pink you like your meat cooked.
  15. Remove the racks from the oven, cover them loosely with foil and leave to rest in a warm place for 10-15 minutes.
  16. 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.