Herby Rack of Lamb with Puy Lentils

Name: Herby Rack of Lamb with Puy Lentils
Yield: Serves 4
Cuisine: French
Ingredients: 50 g/2 oz/¼ cup butter, melted, or 50 ml/3 ½ tbsp olive oil; 50 g/2 oz/¼ cup butter, melted, or 50 ml/3 ½ tbsp olive oil; 90 ml/6 tbsp chopped mixed fresh herbs, plus extra sprigs to garnish; 2 large garlic cloves, crushed; 30 ml/2 tbsp olive oil; new potatoes, to serve; sea salt and ground black pepper; sea salt and ground black pepper; 50 g/2 oz/1 cup fresh white or wholemeal (whole-wheat) breadcrumbs; 50 g/2 oz/1 cup fresh white or wholemeal (whole-wheat) breadcrumbs; 2 x 6-bone racks of lamb, chined; 400 g/14 oz can chopped tomatoes; 30 ml/2 tbsp chopped fresh flat leaf parsley; 1 red onion, chopped; 400 g/14 oz can Puy lentils, rinsed and drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This impressive lamb roast is served with Puy lentils, a favourite ingredient in the south of France. Canned lentils are used here because they are quick to heat up.

Ingredients

2 x 6-bone racks of lamb, chined
50 g/2 oz/1 cup

Europe
France
Main course
Mediterranean

Method

Preheat the oven to 220°C/425°F/Gas 7. Trim any excess fat from the lamb, and season with salt and pepper.
Mix together the breadcrumbs, garlic, herbs and butter or oil, and press on to the fat sides of the lamb. Place in a roasting pan and