A lone rack of lamb is a good joint for 2–3 people (although don’t expect leftovers), and also one that is nice cold.
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This herb crusted rack of lamb recipe makes a perfect Sunday lunch, especially in the chilly autumn months
- Rack of lamb 1, trimmed
- Fresh rosemary 1 sprig
- Fresh white breadcrumbs 30g (1oz)
- Chopped parsley 2 tbsp
- Chopped basil 1 tbsp
- Garlic clove 1, peeled and crushed
- Salt ½ tsp
This roast does not produce any gravy worth speaking of, so if you wish to serve it hot, good accompaniments are those which add moisture, such as Boulangère Potatoes or a dish of baked tomatoes.
Recipe from Roasts by Laura Mason, published by National Trust books, RRP £16.99.