Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a ...

Ingredients. 4 large Desiree potatoes, peeled and quartered. 4 4-point lamb racks. 1 tbsp Dijon mustard. Sea salt. 2 tbsp chopped rosemary, plus extra sprigs for garnish.

GATHER the family around the table for this tasty recipe of rack of spring lamb, crushed potato with chorizo and red onion, and rosemary and lemon butter from Hutton Rudby chef Matthew Brown.

A juicy, garlic-crusted rack of lamb coated with plenty of crushed garlic and rosemary makes this a centerpiece of any meal. Scottish-born Kenny Rochford co-founded upstart California wine company ...

Method for lamb: Pierce the lamb and insert the rosemary and garlic. Coat with olive oil and season with salt and pepper. In a heavy- based hot frying pan, seal the lamb on all sides until golden ...

Prep the lamb and remove any excess fat and season with salt and pepper. Heat a frying pan and add a little vegetable oil. Color the meat on both sides until golden brown, then place in a hot oven ...

Transfer to a roasting tin, add the rosemary and roast for 8 minutes. Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise.

When the potatoes come out of the oven, turn the temperature up to 220°C/fan 210°C/ gas 6. Pan-fry the racks of lamb over a high heat for about 2 minutes on each side to brown, and then transfer ...

Roast the racks for 10 minutes, reduce the oven temperature to 350 degrees, and continue cooking until the lamb’s internal temperature reaches 130 degrees (medium-rare; start check-ing after 5 ...