English lamb rack with goat’s cheese
Chef Rachel Green created a recipe using lamb cutlets with asparagus, goats’ cheese and lavender or rosemary; this time we have used rosemary and chives straight from the garden, just two paces from my kitchen door.
2 racks of lamb (we bought 2 racks with 7 cutlets in each, sufficient for 4 people)
4 teaspoons Tiptree Wholegrain Mustard
2 sprigs of fresh Rosemary leaves
1 tablespoon of fresh Chive leaves
1-2 tablespoon Light Olive Oil and nob of Butter
12 medium Asparagus spears, trimmed and griddled (optional)
125g soft goat’s cheese
2-3 tablespoons fresh Double Cream
Black Pepper ground
1 tablespoon fresh Chives
Set oven at 200c Fan or 220c in non fan oven
Finely chop rosemary leaves and chives. Spread mustard on the fat of the loin and cover with herbs. Wrap tightly in Clingfilm and chill until ready to cook – at least 1 hour. Cut racks in half so you have 4 portions.
Cream goats’ cheese, add a little cream to slacken - the mixture to stand in peaks, Season with cracked black pepper corns and chives.
Place oven proof dish in oven to heat with 1 tablespoon of oil
Heat oil in heavy pan, add butter then seal meat on each side – 1½ min in total
Remove meat from pan and put into dish in oven
Cook according to taste – 10 minutes for pink or 15 for well done
If using asparagus, brush pan with little oil and griddle till just tender
Allow meat to rest in warm place for 5 minutes
Serve with asparagus, goats’ cheese and fresh vegetables or salad