600-700 grams Rack of lamb
1 slice Linseed and soya bread
2 tablespoons Fresh mixed herbs, finely chopped
2 cloves Garlic cloves, crushed
1 lemon zest, finely grated
A good squeeze of Lemon juice
Salt and freshly ground black pepper
10 grams Butter, at room temperature

prep 20 mins
cook 20 - 45 mins
serves 2

Best end of lamb is easy to cook, easy to carve and gives you two to three individual portions of super-tender cutlets. When trimmed the French way, you're left with small, clean bones for easy finger-eating and two to three bites of succulent, juicy meat.

1. Preheat the oven to 220C/200C fan oven/gas mark 7. Put the rack on a board.
2. Whiz the bread into breadcrumbs using a food processor.
3. Mix the breadcrumbs, herbs, garlic, lemon zest and juice together and season well. Spread the butter over the outside of the lamb then press the breadcrumb and herb mixture evenly over the top to coat it well. Leave for 30 minutes at room temperature before roasting.
4. Place the rack upright in a small roasting tin and cook for 15 minutes for pink, 20-25 minutes for medium and 30-35 minutes for well cooked. However the cooking time may be a little longer, depending on the thickness of the rack.
5. Check by feeling the lamb; if it's still very fleshy, continue to cook for a few minutes longer. Cover and leave to rest for 4-5 minutes before carving.

Serve with a pile of cauliflower mash and tender sprigs of purple sprouting broccoli. Pile the mash into a mound in the middle of the plate and scatter the broccoli around.

Carve the racks, then position on top of the cauliflower. Drizzle any rested juices from the tin around the plate.

Top Tip...

Drizzle any rested
juices from the tin
around the plate.