I was given the Ginger Pig cook book for Christmas (solely because of my tendency to guzzle confit duck sandwiches in front of their sign in Borough Market) and whilst I’d spent a lot of time stroking the pages etc. I hadn’t actually made anything from it until last night. Their mint-crusted rack of lamb was so delightful that I’ll overlook the not-very-nice mint sauce recipe at the back, especially because a great piece of meat like this doesn’t really need anything extra like that. And I potentially could have improved things if I’d bothered to put it in the blender. Anyhoo,
2 x 3-chop racks of lamb
Handful of mint
Handful of parsley
1. Heat a little oil in a frying pan and brown the racks on all sides, this should take about 2-3 minutes. Place in a roasting tray and cook for 8-10 mins at 200C for lovely pink meat.
2. Finely chop the herbs and mix with the seasoning. Take the lamb out of the oven, brush the skin side with mustard and dip into the herbs.
3. Return for the oven for 3 minutes, then rest for 5 minutes whilst you sort everything else out.
4. Cut into nice pretty slices and serve. Yummo!