lamb

amazing lamb rack

servings
4

method

Preparing your lamb rack
Remove most of the fat from the back of the rack, leaving a little bit to flavor the meat as it cooks. French-trim the bones by cutting the fat out around each bone down to the meat. Scrape the bones of all sinew and fat. Cut between the bones and through the eye of the lamb, leaving 1cm of meat still attached at the bottom.

Make the stuffing
Finely chop your parsley, semi-dried tomatoes and olives and mix them together with your feta in a bowl. Add a little pepper if you need to. Put this mixture between the lamb eye meat and the bones, then fold back up. Tie tightly in about 5 places.

Prepare your veg
Cut up your veg and throw into a roasting dish. You want them to cook in the same time as the lamb. Courgettes and aubergines are great, and if you’re using root veg, make sure you cut them into pieces.

To make your marinade
Finely chop your rosemary and garlic, mix with a little oil and rub it all over the lamb and the fat, cover and put in the fridge for 1 hour before cooking.

Preheat your oven to 190C and, while it’s getting hot, take your marinated lamb from the fridge. Leave it for 20 minutes or so until it comes to room temperature.

Put the lamb right on top of the vegetables in your roasting dish. Put into your hot oven and roast – see cooking times below.

Cooking times
A rough guide is 25 minutes for every 450g of meat, but it all depends on your oven. A good way to test for doneness is to give the meat a bit of a squeeze with your fingers. If it feels soft, it mean it’s rare; if it feels very firm, it’s well done. For a nice rare lamb rack, 25 to 30 minutes is a good guide.

When you’re happy with the doneness of your lamb, remove the tray from the oven. Remove the lamb from the roasting tray and put the vegetables back in the oven. Let the lamb rest on a board for 5 to 8 minutes, then carve – aim to get two bones per person. Serve with the lovely roasted vegetables.

Make a note here of how long it takes to cook your lamb, so you’ll know for next time:
Rare = 20 minutes Medium Rare = 26 minutes Medium = 30 Well Done 35-40 minutes

ingredients

• 1 8-bone lamb rack, untrimmed
• 150g feta cheese
• 12 semi-dried tomatoes
• 12 black olives (go for your favorite olive varieties), pits removed
• extra virgin olive oil
• 3 sprigs of fresh rosemary
• 3 cloves of garlic
• a small bunch of fresh flat-leaf parsley
• Seasonal vegetables for roasting – whatever looks good at the greengrocer!

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1. by Gordon Ramsay on Fri 20 May 2011 @ 17:54

Jamie, you're having 'king laugh arent you mate. That sounds like prison food!

2. by Jamie Oliver on Wed 11 May 2011 @ 23:56

thanks for you question love.. make sure you DONT cut off any of the fat. rub the lamb with butter and put it into a large pan of boiling water with 100ml of vinegar and cover. bang it on the heat and cook for 30-45 minutes depending on the size of the meat (35 minutes for every 450g). once removed leave to rest for 30 minutes then sprinkle a small handfull of cracked cloves over the meat, aim for about 2 for every bone. serve with a mixture of crushed peas and crushed carrots with a fresh melon juice dressing. PUCKER!!

3. by Kyriaki Konstantinou on Mon 09 May 2011 @ 09:52

Dear Jamie. I live in Cyprus and I am fun of your recipes. I would like to ask you, if I will put lamb ribs in the pan how long should I leave them. The reason is because, usually, the meat turned to be not to soft. Thank you.

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