Categories: February

Ingredients

• 1 tbsp sun-dried tomato purée
• 1 garlic clove, crushed
• 2 (six-cutlet) French-trimmed lamb racks
• 2 tbsp olive oil
• 6 large carrots, roughly chopped
• 1 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp chopped flatleaf parsley
• 1 tsp cumin seeds
• 250ml beef stock
• steamed green beans, to serve

Directions

1. Combine the purée with the garlic clove. Put the lamb in a dish and brush with the paste. Set aside for 10 minutes.

2. eheat the oven to 220˚C/fan 190˚C/gas 7. Heat the oil in an ovenproof frying pan, add the lamb and cook until brown all over. Transfer to the oven and roast for 10-15 minutes, depending on how well done you like your lamb. Set aside in a warm place to rest, but keep hold of the pan with the lamb juices.

3. Meanwhile, put the carrots in a pan of salted water, bring to the boil, then simmer until tender. Drain and mash well. Add the honey, lemon juice, parsley, cumin seeds, and season, then beat until smooth. Cover and set aside in a warm place.

4. Return the pan with the lamb juices to a medium heat, add the stock, and bring to the boil, stirring, until the sauce is reduced by half. Divide the mash between four plates, add 3 cutlets to each plate and drizzle with the sauce. Serve with steamed green beans.

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