spring lamb, vegetable platter, mint sauce and chianti gravy
It’s a relatively simple recipe, with seared & roasted lamb, and a big bowl of pots ‘n’ veg boiled up. But it’s a great way to multi-task without actually too much effort, and the result is dis-proportionately good. If you’re at all skitterish about whether you can manage the 30 minute thing or not, give this one a whirl as it’s not too busy (I should point out that Jamie did a fondue in with his full recipe but that was simply microwaved chocolate). Well worth a go.
Spring lamb, vegetable platter, mint sauce and chianti gravy (serves 4):
For the lamb:
1 8-bone rack of lamb
3 sprigs rosemary
2 cloves garlic
1 teaspoon Dijon mustard
White wine vinegar
300g cherry tomatoes on the vine
For the gravy:
4 rashers smoked bacon
2 sprigs fresh rosemary
1 tablespoon flour
½ glass red wine
For the veg:
400g baby new potatoes
Stalks from a bunch of mint
1 chicken stock cube
300g fine beans
½ Savoy cabbage
½ a lemon
For the mint sauce:
Leaves from a bunch of mint
4 tablespoons red wine vinegar
1 tablespoon caster sugar
- Get the oven on 220C, a frying pan and saucepan over high heats and get that kettle a-boilin’.
- Add some olive oil to the pan. Halve the rack of lamb, season all over and pop it in.
- Wash the potatoes, chop the carrots into nice chunks and add to the saucepan. Cover with boiling water and toss in the mint stalks and stock cube.
- Turn the lamb well and make sure it’s browned all over. While it’s finishing bash the garlic and rosemary together in a mortar and pestle. Season, add the mustard and spread the lot over the lamb. Transfer the lamb to a roasting dish with the tomatoes and slam in the oven for 14 minutes. Keep the frying pan on the heat and add the bacon, chopped.
- Re-using the mortar from before, add the mint leaves with vinegar, sugar, pinch of salt and a splash of water from the veg pot. Mix it together for the mint sauce.
- Add the flour and rosemary to the gravy pan, and stir for a minute to coat everything in flour. Add a few ladles of cooking water. Cut the Savoy into thin wedges and add to the boiling pot with the beans.
- The lamb should be done about now, so get it out of the oven to rest for a minute while you sort out the veg. Once the beans are tender, drain the lot and return to the pot. Drizzle some extra virgin olive oil, some salt and pepper and the juice from the lemon. Toss well and serve. Cut the lamb into chops, check the gravy for seasoning and get stuck in!