Herby rack of lamb with spring blackberry salad

The blackberries in this dish add a refreshing tartness to the sweetness of the lamb.

Serves 4
Prep: 20 mins
Cook: 21-22 mins

* 1 tbsp olive oil
* 2 x 300g (10oz) French trimmed racks of lamb
* salt and freshly ground black pepper
* 2 tsp runny honey
* 15g fresh dill, chopped
* 25g fresh parsley, chopped
* 25g fresh mint, chopped

For the salad
* 500g small anya potatoes, scrubbed, halved or thickly sliced depending on size
* 150g frozen peas, or shelled weight of fresh peas  
* 1 tbsp olive oil
* 1 fennel bulb, very thinly sliced
* 40g butter
* 150g blackberries
* 50g rocket leaves

Blackberry gravy
* 150g blackberries
* 1 tbsp blackberry or red wine vinegar
* 2 tsp wholegrain mustard
* 2 tsp runny honey
* 250ml lamb stock
1. Preheat the oven to 200°C (180°C fan) Gas 6. Heat the oil in a frying pan, season the fat on the lamb with salt and pepper then fry, fat side downwards in the pan for four to five 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 two tablespoons into a bowl for the sauce, sprinkle half the remaining herbs over the lamb, keep the rest for the salad. Roast the lamb for five 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 five minutes. Transfer the lamb to a serving plate, cover with foil and leave to rest for five minutes.

4. To make the sauce, 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 two minutes then add the reserved two tablespoons of 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 two to three minutes until just softened. Add the butter, the cooked potatoes and peas, and toss together in the butter. Add the blackberries, rocket and remaining chopped herbs with a extra salt and pepper and toss together.

6. Spoon the salad into a serving bowl. Reheat the sauce if needed and pour into a jug. Transfer the lamb to a chopping board and cut into cutlets, serve with the salad and sauce.  

Cook’s tip: if you prefer your lamb well done, then roast for five to 10 minutes more before adding the herbs. 

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