Rack of lamb with braised summer vegetables

Marinaded and ready for the grill:

Oh my god this is gorgeous!!!! I think we’ll be making this throughout the summer it’s THAT good.

We saw a very similar recipe in (we think) Sainsbury’s magazine and adapted it slightly. You don’t want to exclude the anchovies (even if you’re not keen on them) as they melt into nothingness but impart a really nice flavour in to the broth.

Ingredients (serves 2):
Rack of lamb (6 or 7 cutlets)
1 leek, diced
6 shallots, peeled and halved
6 mushrooms, sliced
2 anchovies, chopped
1 little gem lettuce, cut into quarters
½ cup of peas
250ml chicken stock
50ml white wine
Small knob of butter
1 tbl sp olive oil

Marinade for lamb:
Pinch of sugar
Pinch of salt
Pinch of black pepper
1 tbl sp white wine vinegar
1 tbl sp good quality olive oil
A small handful of mint leaves chopped

Plus new potatoes, to serve

• In a frying pan, fry the diced leek and halved shallots in the butter and oil until they start to soften.
• Then add the mushrooms and anchovies and cook until the anchovies dissolve.
• Add the stock and wine and turn the heat down to a low simmer. Allow to cook for 10-12 minutes.
• Meanwhile, pre-heat the grill to high. Prepare the marinade for the lamb by mixing the sugar, salt, pepper, oil, vinegar and chopped mint in a bowl.
• Place the rack of lamb on a grill tray and pour over the marinade.
• Grill the lamb until cooked to your liking, approx 10 minutes should be plenty for lamb which is cooked on the outside and slightly pink in the middle.
• Remove the lamb from the grill, cover loosely with foil and allow to rest for 5 minutes.
• Add the peas and gem lettuce quarters to the broth and turn the heat up a little until the lettuce has wilted slightly and the peas are cooked. Carve the rack of lamb into cutlets.
• Pour the veg and broth into deep bowls and place the lamb cutlets on top.
• We had this with new potatoes which was perfect.