Herb-coated lamb with baby roast potatoes
For the main dish
- 750g baby new potatoes
- 2 tbsps rapeseed oil
- 3 garlic cloves, squashed with a knife
- ½ small bunch thyme
- 2 rosemary sprigs, leaves stripped
- 2 racks of lamb
- 1 tbsp olive oil
For the herb coating
- 1 tbsp English mustard
- Large bunch mint, finely chopped
- Small bunch flat leaf parsley, finely chopped
- 1 garlic clove, finely chopped
- 1 lemon, zest
This herb-coated lamb recipe makes a tasty, simple and quick roast. So even if you’ve enjoyed a Sunday lie-in, it’s not too late to treat yourself at lunch too.
Roast lamb is my family’s favourite Sunday lunch and we reserve a rack of lamb for high days and holidays. This recipe is as impressive as it is easy to put together, and looks fantastic at the centre of the table – ready for hungry mouths to dig in!
- Preheat the oven to 200°C/400°F/gas mark 6.
- Cook the potatoes in a pan of boiling, salted water for 8 minutes, or until just tender. Drain well and tip into a large roasting tin. Lightly crush the potatoes with a masher then drizzle over the rapeseed oil, and throw in the garlic cloves, thyme and rosemary leaves and plenty of seasoning. Roast for 45 minutes-1 hour, or until the potatoes are crisp on the outside and soft in the centre.
- When the potatoes have been roasting for 35 minutes, rub the lamb all over with olive oil and season with plenty of salt and pepper. Heat a large frying pan over a medium-high heat and brown the lamb all over for about 5 minutes. Transfer the lamb to a roasting tray and roast for about 15-25 minutes, depending on how pink you like your meat.
- Remove the meat from the oven, cover loosely with foil and allow to rest for 5 minutes. Brush the outside of the lamb with mustard, and mix the herbs, garlic and zest together in a bowl before patting onto the lamb. Serve any excess herbs on the side with your crunchy roast potatoes and your choice of vegetable.
- Lamb is a good meat to choose for global environmental sustainability
- It’s important for us to all be aiming to buy pasture-fed, organic lamb when we can
- Studies show that pasture-fed lamb is significantly higher in omega-3 fatty acids