PERFECT ROAST LAMB

EVERY TIME

Perfect grass feed roast lamb, medium rare full of succulent flavour and even better this is lamb we have organically raised ourselves on our small holding.  This is the cut known as noisette, it is from the best end of the rack and in effect a rack of lamb off the bone, this cut makes for a perfect roast for two or medallions of lamb.  Takes just 18 minutes to roast so it's brilliant for a mid week roast dinner on the table within 25 minutes with the oven doing all the work!

Cooking time 20 minutes / Resting time 5 minutes 

Ingredients 

(serves 2) 

The Roast

1 noisette lamb or rack

1 glug olive oil

1 pinch Himalayan sea salt 

1 pinch ground black pepper

Accompaniment 

1 leek sliced

4 rashers sweetcure bacon diced

1 tbsp butter

1 pinch black pepper

Pre heat your oven to 220 C / 450 F, and place a roasting tin in the oven to warm up, meanwhile place a skillet on the stove and heat hot, rub the lamb in the olive oil and season with the salt and pepper, sear the lamb skin side down in the skillet until browned all over.

Remove the lamb from the skillet and place in the hot roasting tin in the oven, turn the heat down to 200 C / 390 F and set the timer for 18 minutes.  Once cooked remove the lamb from the oven and leave to rest for a full 5 minutes before slicing, meanwhile place the diced bacon in the skillet that you used for the lamb, add the butter and fry until crispy, add the leeks and soften.  Slice the lamb and serve on your bed of bacon leeks, for extra richness add a generous dollop of double cream to the leeks just before serving.