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Rack of lamb with crushed new potatoes and a tomato, basil and red wine sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the lamb, heat the olive oil in a pan and add the rack of lamb along with the rosemary and garlic. Season with salt and freshly ground black pepper and sear the lamb on all sides for 2-3 minutes, or until browned all over.

  3. Transfer the lamb into the oven to roast for 8-10 minutes (for medium), or until the lamb is golden-brown all over and cooked to your liking. Remove from the pan and allow to rest for five minutes, before carving into three chops.

  4. For the new potatoes, cook the potatoes in a pan of boiling water for 7-9 minutes, or until tender, then drain and crush with the chives and butter. Season, to taste, with salt and freshly ground black pepper. Pack into a metal chefs' ring set on a serving plate, then carefully remove the ring.

  5. For the sauce, heat the wine in a pan and add the stock cube. Bring to the simmer and cook for 8-10 minutes, stirring until the stock cube is dissolved, and the liquid has reduced by half. Whisk in the butter until melted and the sauce is smooth and glossy.

  6. Serve the lamb chops arranged on top of the crushed potato tower, and spoon around the sauce. Drizzle over the olive oil just before serving.

Ingredients

For the lamb

  • 2 tbsp olive oil
  • 3 rib rack of lamb
  • 2 sprigs fresh rosemary
  • 3 garlic cloves, skin-on and squashed
  • salt and freshly ground black pepper

For the potatoes

  • 150g/5½oz new potatoes
  • 2 tbsp chopped fresh chives
  • 25g/1oz butter
  • salt and freshly ground black pepper

For the sauce

  • 175ml/6fl oz red wine
  • ½ beef stock cube
  • 15g/½oz butter
  • 1 tbsp olive oil

Shopping List

Rack of lamb with crushed new potatoes and a tomato, basil and red wine sauce

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