A rack of lamb will vary in size, so you need to adjust the cooking time accordingly. Don’t be scared to use your hands to judge when your meat is ready. Rare meat is soft, medium is firmer and well-done is hard, so give it a poke and let the meat do the talking.
Serves 6, takes 45 minutes
2 tbsp olive oil
6 x 3-chop French-trimmed racks of lamb, each approx. 450kg (1lb)
Leaves from 1 bunch of mint, finely chopped
1 bunch of chives, finely snipped
Leaves from 1 bunch of parsley, finely chopped
Freshly ground black pepper
6 tsp Dijon mustard
- Preheat the oven to 220°C/425°F/gas mark 7. Heat the oil over a medium-high heat in a thick-based frying pan and brown each of the lamb racks in turn on all sides until golden. This should take 6-8 minutes in total. Place in a roasting tin, put into the hot oven and cook for 8-10 minutes for pink meat; 10-12 minutes for medium.
- Mix together the herbs and seasoning in a small, shallow dish. Remove the lamb from the oven, brush the skin side of each rack with the mustard, then dip and press in the chopped herbs.
- Return to the oven to cook for a further 3 minutes. Remove the meat and leave it to rest for 5 minutes, before slicing and serving with gratin dauphinois.