Midweek RECIPES
Herby rack of lamb & blackberry salad
By British Summer Fruits (www.britishsummerfruits.co.uk) GF DF EF
Serves 4 | Prep 25 mins | Cook 30 mins | Calories 764 (per serving)
1 tbsp olive oil
2 x 300g (10oz) French
trimmed racks of lamb
salt and freshly ground
black pepper
2 tsp runny honey
15g (½oz) fresh dill, chopped
25g (1oz) fresh parsley, chopped
25g (1oz) fresh mint, chopped
FOR THE SALAD
500g (1lb 2oz) small fingering
potatoes, scrubbed, halved or
thickly sliced depending on size
150g (5oz) frozen peas, or
shelled weight of fresh peas
1 tbsp olive oil
1 fennel bulb, very thinly sliced
40g (1½oz) dairy-free spread
150g (5oz) blackberries
50g (2oz) rocket leaves
FOR THE BLACKBERRY GRAVY
150g (5oz) blackberries
1 tbsp blackberry or
red wine vinegar
2 tsp wholegrain mustard
2 tsp runny honey
250ml (8fl oz) gluten-
free lamb stock1 Preheat the oven to 200°C. Heat the oil in a frying pan, season the fat on the
lamb with salt and pepper then fry, fat side down in the pan for 4-5 minutes
until golden.
2 Add the lamb and pan juices to a roasting tin and spread the fat with the honey.
Roast for 15 minutes. Mix the herbs together, then spoon
2 tablespoons into a bowl for the sauce. Sprinkle half the remaining herbs over
the lamb and keep the rest for the salad. Roast the lamb for 5 more minutes.
3 Meanwhile, cook the potatoes in a saucepan of boiling water for 15 minutes
until just tender, adding the peas for the last 5 minutes.
4 Tr ansfer the lamb to a serving plate, cover with foil and leave to rest for 5 minutes.
To make the gravy, add the blackberries, vinegar, mustard, honey and stock to the
roasting tin. Bring to the boil, scraping up the pan juices and mashing some of the
blackberries to release their juice. Boil for 2 minutes, then add the reserved 2 tbsp
chopped herbs and a little extra salt and pepper to taste..
5 Drain the potatoes and peas, dry the pan and heat the oil, then gently fry the
fennel for 2-3 minutes until just softened. Add the spread, the cooked potatoes
and peas, and toss together. Add the blackberries and rocket with extra salt and
pepper and toss together.
6 Spoon the salad into a serving bowl. Reheat the gravy if needed and pour into a
jug. Transfer the lamb to a chopping board and cut into cutlets, then serve with
the salad and gravy.
Total fat Saturated Salt Sugar Protein26.2g 6.6g 2g 13g 75g