One of Durham’s most unique restaurants, The Impeccable Pig, has shared a real treat with us through showcasing their delicious Rack of Lamb recipe.

With a step-by-step guide and a few special finishing touches, you can make a delicious rack of lamb in the comfort of your own home.

Serves 2

Ingredients:

Rack of lamb

Tablespoon of Dijon mustard

100g Panko breadcrumbs

50g bunch of fresh parsley – stalks removed

2 springs of fresh tarragon

Garlic cloves

Fresh rosemary

200g Ratte potatoes

Fresh thyme

Fresh sage

Salt and pepper

Olive oil

1 aubergine cut in half and thinly sliced about little fingernail thickness

1 courgette cut into 10 pieces

2 heritage tomatoes cut into quarters

1 red pepper deseeded and cut into 8 even pieces

5 baby shallots peeled and quartered

Black olives for garnish.

Method:

1. Firstly remove the flap of sinew that covers the fat, it’s vital this sinew is removed how ensure you keep the fat on the lamb rack.
2. Check the bottom of the bones and remove any chine bone that is left to ensure the herb crust remains intact when carving.
3. Make the herb Dijon crust by blitzing the panko crumbs. in a food processor with 50g bunch of fresh parsley, stalks removed & 2 sprigs of fresh tarragon, stalks removed
4. Bring the lamb to room temperature and then cut the rack in half
5. Render the fat down in a frying pan – cook skin side down on a medium/low heat until the skin is golden and beginning to crisp slightly 
6. Roast the lamb on 210oc for 12 minutes skin side down, with a crushed garlic clove & fresh rosemary 
7. Rest for 20 minutes and reserve the pan, along with and fat and lamb juice to cook the vegetables
8. Spread the mustard on the lamb skin then role in the herb breadcrumb mixture 
9. Roast for 4 more minutes on 210oc Rest again for 5 minutes before slicing 
10. Cook the potatoes with ½ bunch of thyme and two clothes of garlic in boiling water until they break up with the slightest touch, they should be overcooked.
11. Drain and discard the garlic & thyme, crush the potatoes with a fork slightly then add arbequina olive oil and season with salt and pepper.
12. Add the vegetables and herbs to the lamb pans and quickly sauté for around 3 minutes then into the oven on 210oc for 5 mins whilst the lamb is resting

To finish:

1. Finely chop around 10 black olives and sprinkle them onto the plate before plating anything else
2. Build up the vegetables in the centre of the plate
3. Carve the lamb portions in half and sit on top of the vegetables
4. Serve with the crushed potatoes & red wine jus 
5. For an even more Impeccable Lamb, vacuum pack the lamb then cook sous vide 60 mins at 49oc prior to the lamb going into the oven.  
6. Then proceed with the recipe.