Apricot and Pine Nut Rack of Lamb with Soft Onions

Name: Apricot and Pine Nut Rack of Lamb with Soft Onions
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 2 large onions, thinly sliced; 1 tablespoon chopped parsley; 6 dried apricots, roughly chopped; 40 g (1½ oz) melted butter; 1 heaped teaspoon chopped lemon thyme; 4 thick slices of white bread, crusts removed; 2 racks of lamb (6-8 bones per rack), French trimmed; 1 heaped tablespoon pine nuts; salt and pepper

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

This dish is perfect for an easy dinner party. There are few ingredients to work with and it looks very appealing. The fat covering a rack can be topped with the crust while still raw, however it is better to pan-fry it first to start the cooking and gain a better texture and flavour.

Ingredients

2 racks of lamb (6-8 bones per rack), French trimmed
salt and pepper
1 heaped ta

Method

Preheat the oven to 220°C/425°F/gas 7. Season the racks of lamb with salt and pepper. Heat a roasting tray on the stove and place the lamb in, fat-side down. Fry for a few minutes until well browned, then seal the racks on the meat side too before removing from the t

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Part of

Keeping Lamb Simple

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