RACK OF THE DAY RECIPES

Steps:

• 1. Preheat the oven to 190°C/375°F/gas 5.
  2. Cook the potatoes in boiling salted water for 10 to 15 minutes, or until tender, then drain. Meanwhile, squeeze the seeds from the tomatoes, and destone the olives.
  3. Heat a lug of oil in a large frying pan over a high heat, add the lamb rack and sear until golden, then remove to a plate.
  4. Crush the drained potatoes and tip into the frying pan, then fry for a couple of minutes over a medium-low heat.
  5. Stir in the tomatoes and olives, then season with sea salt and black pepper. Pick in the rosemary, scatter over the unpeeled garlic cloves, and drizzle with a little oil. Transfer to a roasting tray.
  6. Place the lamb on top of the potatoes. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle – use your instincts (add 5 to 10 minutes if you like your meat well done).
  7. When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes. Delicious served with a little salsa verde or an extra drizzle of oil.

Steps:

• 1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat.
  3. Sear in a hot frying pan on a high heat with a little extra oil and 1 knob of butter for 2 to 3 minutes, turning with tongs until golden all over, then remove the racks to a roasting tray and let them cool.
  4. Peel 2 cloves of garlic and place in a food processor with the pistachios and parsley (stalks and all). Tear in the bread, finely grate in half the nutmeg and blitz into a fine green crumb.
  5. Generously brush each lamb rack with mustard, then cover with the herby crumb, patting it all over the top and sides.
  6. Roast for 25 minutes, until the crust is crisp, to give you beautifully blushing lamb. Remove from the oven and leave the lamb to rest for 10 minutes.
  7. Meanwhile, trim just the stalk ends off the green beans and cook for 6 to 7 minutes in a pan of boiling salted water.
  8. Crush the remaining unpeeled clove of garlic through a garlic crusher into a jar and mix with 1 teaspoon of mustard, the vinegar, 2 tablespoons of extra virgin olive oil and the lemon juice, then taste and season to perfection.
  9. Finely chop and add the tarragon leaves. Drain the beans and toss with the dressing. Carve up the lamb and serve with the dressed green beans and my potato al forno.