Name: Roast Rack of Lamb with Spring Vegetables, Hot-Pot Potatoes, Braised Lentils, Roast Shallots and Rosemary Juice
Cuisine: United Kingdom
Ingredients: 50 g / 2 oz butter; 2 sprigs of rosemary; knob of butter; 1 spring cabbage; 115 g / 4 oz mange-tout peas; one 8-bone best end of neck of lamb; sprig of rosemary, chopped; 115 g / 4 oz butter, melted, plus more for the pan; 50 g / 2 oz smoked bacon, chopped into fine lardons; 1 bay leaf; 600 ml / 1 pint lamb or chicken stock; 2.5 kg / 5½ lb lamb bones; ½ large onion, finely diced; 1 carrot, finely diced; 1 garlic clove; 12 shallots, peeled; salt and freshly ground white pepper; 45 g / 1½ oz sugar; a little oil; 4 garlic cloves; 5 over-ripe tomatoes; 1 large onion; 2 celery stalks; 2 carrots; 150 ml / ¼ pint white wine; 1 sprig of thyme; 450 g / 1 lb Maris Piper (or other floury) potatoes, sliced; 250 g / 9 oz lentils, preferably Puy; salt and freshly ground black pepper; a little arrowroot (optional)

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

one 8-bone best end of neck of lamb
115 g / 4 oz mange-tout

Method

The day before: put the lentils to soak in cold water overnight.
The next day: start making the Rosemary Juice (see overleaf): preheat the oven to 200°C/400°F/gas 6. Chop up the lamb bones as small as possible and roast them in the oven until golden, about 1 hour (make sure you don’t allow them to burn, or scrape off any burnt bits if you do; otherwise the stoc