Spring Lamb Vegetable Platter Mint Sauce Chianti Gravy Chocolate Fondue

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Preparation info

  • Serves

    4 – 6

    • Difficulty

      Medium

Appears in

Jamie's 30 Minute Meals

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

  • About

Ingredients

Lamb

  • 1 x 8-bone rack of lamb, fat removed
  • 1 x 2-piece pack of lamb neck fillet (approx. 250g)
  • 3

Method

To Start

Get all your ingredients and equipment ready. Put a large frying pan and a large saucepan on a high heat. Fill and boil the kettle. Turn the oven on to 220°C/425°F/gas 7.

Lamb

Halve the rack of lamb, then season with salt & pepper and add to the frying pan with a lug of olive oil.