Rack on Black

It sounds very British and classic. Yes, it is British (if not very traditional), but classic? Well, not yet. I hope this recipe will help it to achieve that status.

This idea was shown and given to me by a butcher in Yorkshire. He was selling it as a cut to be bought and then, obviously, taken home and enjoyed. As soon as I saw the beautifully rich lamb posing intimately with a deep black pudding, I was excited. The textures and flavours working together were racing through my mind