Rack of lamb with whipped garlic mash and tapenade

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4

By Jason Atherton
From Saturday Kitchen


For the garlic mash

  • 1 garlic bulb, top cut off to expose the cloves
  • olive oil, to drizzle
  • 300g/10½oz potatoes, peeled and cubed
  • 50ml/2fl oz double cream
  • salt and freshly ground black pepper

For the lamb

  • 100g/3½oz butter
  • 1 garlic bulb, cut in half
  • 1 bunch fresh rosemary
  • 1 bunch fresh thyme
  • 1 rack of spring lamb, French trimmed
  • garlic flowers, to garnish

For the spring vegetables

  • 2 carrots, peeled
  • 1 bunch asparagus spears, trimmed
  • ¼ spring or savoy cabbage, core removed and roughly chopped
  • 50g/1¾oz unsalted butter

For the gravy

  • 3 tbsp plain flour
  • 300ml/10fl oz red wine
  • 2 tsp mint sauce (optional)

For the tapenade

  • 100g/3½oz green olives, stones removed
  • 25g/1oz anchovies in olive oil, drained
  • 10g/½oz capers
  • 50–100ml/2–4fl oz olive oil, for blending
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