This Easter Sunday, dinner is going be a little more subdued for the majority of the population, as we are still on lockdown and not able to sit around a table with our families for Easter lunch. If you too are cooking for fewer numbers this year, this a great alternative to the traditional leg of lamb.

I split the jus, which is frustrating, but the lamb itself was excellent and I was very pleased considering that it was the first rack of lamb I’d ever cooked. I served mine with fondant potatoes and peas.

Serves 2

Ingredients

• rack of lamb, French cut
• salt and pepper
• 1 tbsp. olive oil
• 1 tbsp. butter
• 1/2 cup red wine
• 1 cup lamb stock
• 1 small garlic clove, crushed
• 1 bay leaf
• pinch fresh thyme leaves
• pinch fresh rosemary leaves
• 1 tbsp. Dijon mustard
• 1 tbsp. fresh breadcrumbs

Instructions

1. Season the rack with salt and pepper. Heat the olive oil in a frying pan and when the oil is hot, add half the butter. Once the butter has foamed, put the rack in fat side down and sear, turning with tongs until brown on all sides. Remove from the pan and set aside.
2. Discard the fat from the pan and over a high heat, de-glaze the pan with the red wine. Reduce by half then add the lamb stock, garlic and bay leaf. Bring to the boil, reduce and simmer until thick enough to coat the back of a spoon. Strain into a small pot and set aside.
3. Preheat the oven to 190c/375f. Sprinkle a little rosemary and thyme over the lamb. Spoon the mustard over the fat side of the lamb and cover with breadcrumbs, pressing down to stick them to the mustard with your hands. Cook in the oven for 17 minutes.
4. Rest for 10 minutes, then slice into chops. While the lamb is resting, bring the sauce to the boil and add more thyme and rosemary. Whisk in the remaining butter and serve with the lamb.

Notes

‘French cut’ means that the excess fat has been trimmed and the bones have been scraped down.