We’re not particularly religious in this house, but we always feel Easter is a time of hope, new beginnings and when spring really starts to spring. It was always a special time growing up. We’d always have new spring Lamb with the first of the seasons new spring greens. If we were at my grandparents, sometimes they would use it as an excuse to have a second Christmas dinner with all the trimmings and Christmas Pudding. The was always cake, Easter cake, fruit cake, traditional icing and marzipan and simnel cakes with the marzipan balls depicting the disciples. I really don’t like cake, well I like some cake, the lemon and raspberry cake our friend Sara made us the other day was sublime. I loathe marzipan and I hardly ever eat chocolate. I have been told by many that I am very strange when I say that I’d rather have Marmite toast than an Easter egg. That doesn’t mean to say there isn’t a feast at Easter. Last year we won a recipe competition with our Slow Roasted Lamb With Aubergine Chutney and Feta and Potato Bake This Easter we’re cooking lamb, a rack of lamb to be precise simply flavoured and served with flavours of the mediterranean. The vote was unanimous, so have been ordered to preach what I practise, keep in simple yet filled with flavour.
A whole rack of lamb—comprises seven or eight ribs from the centre of the lamb. There are many ways to prepare your rack of lamb, herbed crust, Mustard and herbs, minted, I think the presentation is everything with this cut of lamb, we have prepared ours using the French trim method, which simply means scraping the rib bones clean of fat. Not only does it make the lamb look stunning on the table it also gives one the excuse to pick it up in ones fingers and enjoy each succulent piece of meat without the bother of cutlery. The recipe I am using today is made from a simple yet flavour-packed paste which is spread on the lamb, left to marinade overnight. We wish you all a peaceful and loving Easter we’ll be back after the holidays.
- 2 racks of lamb ( 8 ribs on each), French trimmed
For the paste
- A glug of olive oil
- 2 cloves of garlic
- A small pinch of red chilli flakes
- A small pinch of cumin seeds.
- 2 anchovy fillets
- A small handful of fresh oregano
- A small pinch of dried thyme
- A small handful of fresh mint
- A pinch of rosemary leaves
- A splash of Cabernet Sauvignon vinegar
- Freshly ground salt and pepper
Place all the ingredients for the paste into the food processor and blitz. Place the paste inside a large freezer bag and add the racks of lamb. Secure the bag and then gently massage the paste into the lamb for 10 minutes. Place the lamb in the refrigerator overnight. Once you are ready to cook your racks of lamb take out of the fridge and bring back up to room temperature, cover the bones in foil to avoid them burning. Pre-heat the oven to 220C/ gas mark 7. In an oven proof pan add a splash of olive oil and seal the racks of lamb skin side down for 5-8 minutes, before placing in the hot oven for 10 minutes. After this time turn down the heat to 350C/ Gas mark 4 for a further 15-20 minutes and according to size and how you like yours cooked. We like ours pink so this is perfect. Remove from the oven and allow to rest for ten minutes. Take to the Easter table, in tact then slice the lamb into cutlets. We’re serving ours with greek salad, fennel tatziki and garlic roasted potatoes.