A weekend roast lunch for lighter, brighter days
This lamb with buttered greens and herbs is a light, summery dish using lots of the season’s best veg. Delicate, pink lamb nestled among a platter of buttery, greens along with an abundance of fragrant herbs is one of our favourite summer Sunday lunches. Just add friends.
Serves 2, generously
You will need
150g broccoli, cut into small florets
450g rack of lamb
65g butter
1 tbsp sunflower oil
250g (podded weight) of peas, mange tout, green beans
100ml white wine
Generous handful leafy green herbs (such as parsley, fennel, chervil, chives and mint)
To make
1 Preheat the oven to 220C/Fan 200C/Gas 7.
2 Steam the broccoli florets over a double boiler for 2–3 mins, or until al dente, then refresh in cold water to stop them over cooking. Set aside.
3 Season the lamb well. Place 15g butter and the sunflower oil in a frying pan over a high heat. Once sizzling, sear the lamb on all sides for about 5 mins, or until nicely brown.
4 Transfer to the oven for 10–12 mins. Remove and leave to rest for at least 10 mins while you finish the greens.
5 In the pan that you seared the lamb in, melt the rest of the butter over a medium heat then add the peas/ mange tout/beans, plus the broccoli and the wine. Bubble for 2–3 mins so that the alcohol evaporates and the greens cook through. Then add the herbs and check the seasoning.
6 To serve, pile the greens and all the buttery juices onto a warm platter. Slice the lamb into single cutlets and arrange on top.
Cook’s note: Just adjust the greens to whatever you have in stock or in the garden – runner beans, green beans, sugar snaps are all welcome, in any combination that you prefer.
This recipe is from our Veg Patch Pantry pages in our June issue, in which Kathy Slack shares how to enjoy the month’s vegetables from her own garden patch. This month’s recipes also include Raw Courgette Salad with Mozzarella and Parma Ham, Cucumber Cooler Cocktails and Strawberry Ice Cream with Lemon Verbena Shortbread.
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