1 x 8-bone rack of spring lamb, bones removed and reserved
1 tsp chopped fresh thyme
1 tbsp Dijon mustard
1 garlic clove, minced
salt and freshly ground black pepper
drizzle olive oil
For the asparagus and prosciutto
50g/1¾oz unsalted butter
1 bunch British asparagus, trimmed and sliced into small rounds
2 Little Gem lettuces, leaves separated and chopped
50ml/2fl oz vegetable stock
6 slices prosciutto, roughly chopped
1 tbsp finely chopped fresh mint
1 tbsp finely chopped fresh parsley
1 lemon, juice only
To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Mix the thyme, mustard and garlic together in a small bowl. Brush the inside of the meat with the mustard mixture and roll up the lamb. Tie the lamb all the way along with kitchen string to secure. Season well with salt and pepper.
Place a frying pan over a high heat and fry the lamb until browned all over. Transfer the lamb to sit on the removed bones in a roasting tin and roast in the oven for around 12–15 minutes. Leave to rest before slicing.
To make the asparagus and prosciutto, heat the butter in a large frying pan and fry the asparagus briefly before adding the lettuce. Add the stock and bring to a simmer. Add the prosciutto and finally add the herbs and a squeeze of lemon. Serve with the sliced lamb.
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