Herb-crusted rack of Somerset lamb with fondant potatoes and port sauce

Herb-crusted rack of Somerset lamb with fondant potatoes and port sauce Category: Main
Cooking Time:


2 x 250g rack of Somerset lamb

For the crust 

30g natural breadcrumbs

4g Country Range Dried Thyme

4g Country Range Dried Mint

3g Country Range Cracked Black Pepper

3g Country Range Garlic Granules

4g Country Range Paprika

4g Country Range White Mustard Seed, crushed

Country Range Pomace Oil 

2 sprigs fresh mint

1 red chilli, deseeded and finely chopped

1 zest of lemon

1 tbsp Country Range Dijon Mustard

Pinch of Country Range Salt


Fondant potatoes

These can be made a day in advance and kept in the fridge

4 potatoes (Desiree)

2 garlic cloves, slightly crushed

Fresh thyme, 2 - 3 sprigs

150g Country Range Salted Butter

75ml Country Range Chicken Stock

Sea salt 

Black pepper 


Port Sauce

450ml Port

200ml Country Range Beef Stock

1 sprig fresh thyme

2 garlic cloves  

Country Range Cracked Black Pepper

1 tbsp Country Range Cornflour



150g Peas

150g Broad beans

300g Green bean

300g Sugar snaps peas

300g Tender stem broccoli



Score the rack of lamb in a criss cross about 3mm deep.


Season with salt and pepper and seal on all sides in a pan with oil and butter until golden. Leave to rest for 10 minutes then rub in Dijon mustard.


Mix all the herb crust ingredients together in a bowl and add a teaspoon of Pomace oil and rub into the lamb crust, set aside.


Peel the potatoes, cut a flat top and bottom. Cut out a round potato with a pastry cutter. Cut off the sharp corners to make a nice barrel shape.


Melt the butter in a saucepan over a medium heat until foam starts to appear. Place the potatoes in the pan and cook for about 5-6 minutes until golden on the bottom. When done turn them over and cook the same again.


Add the stock. Put in the crushed garlic and thyme sprigs. Season well.


Cover and simmer gently until the potato is cooked.


Keep 2 tablespoons of port back. Put the rest of the port, thyme, garlic, pepper and beef stock in a pan on a high heat and reduce by half, remove from the heat and pass through a sieve, removing any bits. Mixed the saved port with the cornflour, return sauce to stove and thicken. Set aside.


Put the lamb on the middle shelf of a pre-heated oven (200°C) for about 8-10 minutes (pink) or 10 -12 minutes (medium), then remove from oven and allow to rest. Pour the juices for the lamb into the port sauce.


Cook all the vegetables together in a pan of salted boiling water for 4 minutes, drain and serve with a pinch of butter.


Assemble and serve with a nice glass of Australian Shiraz.

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