Roast Rack of Lamb with Spring Vegetables, Hot-Pot Potatoes, Braised Lentils, Roast Shallots and Rosemary Juice

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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

  1. The day before: put the lentils to soak in cold water overnight.
  2. 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