Recipe courtesy of Hello Magazine many years ago.
This is a richly flavoured combination of lean lamb and lightly cooked vegetables.
4 racks of lamb each with 3 bones
8 slices of pancetta (Italian streaky bacon)
350g (12oz) new potatoes
1 tbsp olive oil
Salt and pepper
2 plum tomatoes, halved
1 tsp herb-flavoured oil
2 banana (long) shallots, peeled and halved
25g (1oz) caster sugar
1 large head of pak choi, cut into 5cm (2in) pieces
100g (4oz) baby spinach leaves
- Skin the racks of lamb and cut out the middle bone of each. Wrap each rack with 2 slices of pancetta and roast in a 180oC, 350oF, Gas Mark 4 oven for 12 minutes.
- Meanwhile, boil the potatoes in salted water until tender. Drain, crush with a fork and add 2 teaspoons olive oil, with seasoning to taste. Keep warm until required.
- Brush the tomatoes with the herb oil and cook in a frying pan for 2-3 minutes. Brush the shallots with the remaining olive oil, place in a frying pan and sprinkle with the sugar. Cook until golden brown. Keep warm with the tomatoes.
- Add the pak choi to the pan and cook for 1 minute, remove from the heat and add the baby spinach leaves. Fold together until the leaves wilt.
- Divide the potatoes between serving plates with the wilted greens, tomatoes and shallots. Cut the lamb racks in half and rest against the vegetables.
- Serve with a red wine jus or lamb gravy.