Herb crusted rack of lamb, carrot puree and a lamb sauce

There’s a chap online (called Marky Market – Google him) who goes to Bishopsgate and Smithfield markets in London in the early hours and you can request items which he then delivers to your office. He also tweets spares that he has each day. Well, on Wednesday he did just that – with a rack of Cornish lamb. I snapped his hand off and made this herb crusted dinner. He also gave me some lamb bones which I used to make a sauce. Delicious!

Herb crusted lamb, carrot puree and a lamb sauce


Serves: 2

Time: 2-3 hours (but this includes simmering your lamb bones)

1 kg lamb bones
2 cloves
1 white onion, quartered
1 carrot, chopped
1 stick of celery, sliced
1 bay leaf
1 sprig of fresh thyme

6 bone rack of lamb, English trimmed (ask your butcher to do this if you’re not sure how to yourself)
Big handful of finely chopped fresh parsley
Leaves from a few sprigs of fresh thyme, finely chopped
Leaves from a few sprigs of fresh rosemary, finely chopped
1 clove garlic, guess what, finely chopped
Olive oil

1/2 onion very finely diced2 large carrots
1 star anise
Good vegetable stock
Black pepper

1 tbsp tomato puree
Good red wine (just a dash – the rest is for you)

Preheat the oven to 180 degrees centigrade. Add your lamb bones to a roasting pan with the garlic cloves and roast for 30 minutes. Tip into a heavy bottomed saucepan along with the onion, celery and carrot, bay leaf and sprig of thyme. Add enough boiling water to cover and simmer over a gentle to medium heat for 2 and a half hours, skimming off any froth every now and again.

Meanwhile mix together all the chopped herbs and garlic with a little olive oil. Your prepped lamb rack should have very little or no sinew, otherwise it will tighten up when roasting. Pack on the herb mix in the usual place for a rack, cover and refrigerate until ready to cook.

To make the carrot puree, sautee the finely diced onion in a little oil then after a few minutes add the carrots and star anise, cover and allow to soften a little – about 5-8 minutes. Add enough stock to cover the carrots and simmer gently until well cooked. Drain, retaining the stock, remove the star anise and then transfer the vegetables to a food processor and blitz until smooth. Add the retained stock a little at the time until you have a silky consistency. Set aside.

To roast your lamb, grease a clean roasting pan with oil add your lamb with the herbs facing up and roast for 20 minutes for nice and pink. Remove and allow to rest.

Meanwhile finish your sauce. Add tomato puree to a sauce pan and cook for a minute or 2. Add a dash of red wine and stir. Drain your bone/veg mix through a colander into another pan and ladle the stock a little at a time into your sauce. Once you’ve added all of the liquid, turn up the heat and reduce to your preferred consistency.

Slice your lamb and add to your plate with the puree (reheat it adding a little unsalted butter to loosen), and pour over your sauce. I served mine with some roast new potatoes and creamed spinach but the latter probably wasn’t necessary.