Recipe - Roast Rack Of Spring Lamb With A Chervil Tarragon And Lemo

2 Racks young spring lamb
Salt and ground black pepper
Extra virgin olive oil

CRUST INGREDIENTS
4 Lemons
2 Cloves garlic
125 g Fresh breadcrumbs
4 tablespoon Fresh chervil; chopped
2 tablespoon Fresh French tarragon;
chopped
2 tablespoon Fresh chives; chopped
4 tablespoon Extra virgin olive oil

SAUCE
300 ml Lamb stock
1 small Glass Madeira
1 Sprig tarragon
Chilled unsalted butter

Preheat oven to 200C/gas 6.

Skin and trim racks if your butcher has not prepared them for you. Remove
all the outer layer of fat. Trim cutlet bones right back to eye of meat,
cutting fat away between bones and scraping bones clean. This is called
French trimming.

Season racks. Heat a little olive oil in a large frying pan and sear meat
on all sides. Remove with two slotted spoons.

Heat oil in a frying pan and add breadcrumbs cooking together until crumbs
separate. Add zest, garlic and herbs. Season.

Press the crust on to outer edge of racks, pressing in well. Place the
racks crumb side uppermost in a roasting tin. Roast in a preheated oven for
1214 minutes, until meat is pink (but not blue!). Rest lamb in a warming
oven for 5 minutes before carving. Make a sauce while lamb is resting.
Reduce lamb stock with pan juices and Madeira, stirring up any crusty bits.
Add a sprig of tarragon. Finish by swirling in some chilled butter until
sauce is viscous enough for you the exact amount will vary the more
butter you add, the thicker the sauce.

Carve the racks into cutlets.

Stir fry some baby spinach leaves. Serve each set of cutlets on a bed of
spinach propped up against a pommes Anna with a garnish of baby vegetables
and the sauce poured around.

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