Port De Soller Mallorca

Port De Soller Mallorca

Thursday, 6 March 2014

Recipe: Roast Rack of Lamb

Ishbel loves this, me, I can take it or leave it but when the boss likes it who am I not to prepare it...

So get your self a decent wee Rack, ask your butcher for the best end

There are many ways you an prepare this, drizzle it with garlic, chopped rosemary and a light olive oil and bake it off but one of Ishbel's favourite ways for me to prepare it, is with a bread crumb and herb dressing.

I was serving this with Dauphinoise potatoes, so let's start there and remember this is just for two;
Pre-heat the oven to 160c/320F

What you will need:

A couple or three large potatoes I used Maris Pipers, but King Edwards are good too
A clove  of garlic
300ml /10 ozs double cream
Salt and pepper


Doesn't matter, your preference, peel or not the potatoes,  and slice thinly about 1/2 inch thickness
Rinse through to get rid of any excess starch
Arranger in baking dish
Grate the garlic and scrape into the dish with the tatties season with salt and pepper
Mix all of the above

Pour over the cream and mix again topping up to just below the top layer of potatoes, and place into the preheated oven for 1 - 11/2 hours. Check regularly, you may need to top up with a little more cream and also to ensure the cream is not splitting, if it is your heat is too high ans should be reduced

For the Lamb

You can trim the fat off before adding the crust and cooking, if you wish

Preheat the oven to 200c Fan 220c conventional

Make some breadcrumbs, you can
season these with whatever dried herbs
takes your fancy

One decent sized best end rack of lamb
and for this I used two dressings 
1 large teaspoon of dijon mustard
1 large teaspoon of elderberry and port jelly

usually I would use just either the jelly or the mustard but being a bit adventurous here!

Spread the mustard on one half of the fat (tip; usually I would brown the rack on both sides before adding the dressings, I forgot as I fell asleep and was pushed for time to prepare for Ishbel coming in!)

Cover with the bread crumbs
I usually at this point just drizzle a tiny drop of light olive oil over the breadcrumbs
and place in the oven

depending on your preference

8 minutes should get you very Pink
10 minutes should get you medium
12-15 minutes for well done

I served this up with some some carrots and soya beans 



  1. You're torturing me! All I've had to eat for ten damn days is hard boiled eggs, plain lettuce and dry toast. My husband can barely manage that. I hate being pretty much confined to bed!
    You know, the one thing you can get there that we can barely find here is elderberry stuff. We made elderberry jelly when we were kids, but elderberries grow wild in the Midwest. Can't find the stuff out here and it's my favorite jelly!

  2. Sorry sweets, on your next visit I'll spoil you rotten and make sure I have elderberry jelly for you xxxxxx

  3. Lamb isn't my favorite entree, but this looks wonderful! You're quite the chef!
    Also, to answer Julia about elderberries...Kansas has full vineyards and wineries with elderberry jams and, get this--fudge!--and all kinds of elderberry wines. My favorite in winter is Spiced Elderberry...you heat it for 30 seconds in the microwave and it's like an elderberry hot toddy! Supposedly all the Indian settlements grew and harvested elderberries for sacred healing (and to make deep purple dye).

    1. It's not mine either Marylin, but you know what they say... Love is..... preparing cooking, and eating what the family likes .....


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