Dinner parties don’t have to be stressful and this recipe takes very little preparation time, feeds lots of people, looks impressive and tastes numma. So many ticks! I managed to shop for all the ingredients and get supper on the table by 8.30 without feeling like a slave in the kitchen… win.
For 10 people you need:
- 2 legs of lamb or roughly 5 racks of lamb (roughly 3 per person)
- dijon mustard
- panko breadcrumbs or regular breadcrumbs
- large handful of fresh parsley
- large handful of thyme
- large handful of rosemary
- large handful of mint
- 2 large handfuls of grated parmesan
- plenty of of olive oil
Get your oven on to 200 degrees pronto and let her heat up. If you are doing a leg of lamb whack the joint in a baking tray and season the skin generously with salt, pepper and olive oil. Whack in the oven at 200 for half an hour and then turn down the temperature to 170 and cook for another 40 mins. Meanwhile blitz together in a magimix all the herbs, parmesan and a good glug of olive oil before combining with the breadcrumbs.
Bring out the lamb and smear dijon mustard all over the skin before packing the herb crust on top and returning to the oven for another 20 minutes. Timings may differ for very big or very little joints.
If you are doing a rack of lamb, season the racks and then brown in a frying pan for about 3-4 minutes. Smear the dijon on the skin side and pack on the herb crust before cooking for 20 mins at 200 degrees for slightly pink meat.
Either way rest the meat for 20 mins under tin foil before carving. I served this with roasted new potatoes, although hedgehog ones would go well or even dauphinoise. I also made a side of green beans with lemon and hazelnuts:
- green beans
- chopped toasted hazelnuts (I cheated because of time, but do make your own if poss)
- 1 lemon
- olive oil
Boil the beans until tender and then grate over the rind of 1 lemon, add the juice too and a dousing of olive oil. Sprinkle the hazelnuts on top to add that extra crunch.
For a simple sauce all you need is:
- 1 decent cup of lamb or chick stock (fresh if poss but these will do as a substitute)
- 1 dessertspoon of redcurrant jelly
- 1 dessertspoon of balsamic vinegar
- a good glug of red wine
- a knob of butter
- any lamb juices in the pan
Bung all the ingredients into a pan and reduce for about 15 minutes before adding all the lamb juices from the rested meat.
Make sure there is plenty of mint sauce and redcurrant jelly on the table and tuck in. What’s not to love?