Rack Of Lamb With Lentils & Jack-By-The-Hedge Sauce

This wild cabbage with a mild garlic flavour can be used in place of spinach and makes a great salsa verde to go with meat

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  748

• Protein

  37g

• Carbs

  28g

• Fat

  54g

• Saturates

  18g

• Fibre

  6g

• Sugar

  5g

• Salt

  0.7g

Ingredients

• 1 tbsp rapeseed or vegetable oil
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 thyme sprig
• 1 bay leaf
• 200g/ 7oz puy lentils
• 500ml/ 18fl oz chicken stock
• 2 racks of lamb (about 320g/11½oz each), trimmed
• knob of butter
• 1 tsp English mustard
• For the sauce
• 50g/ 2oz Jack-by-the-hedge, picked and washed or wild garlic leaves
• 150ml/ ¼ pint olive oil
• juice ½ lemon

Directions

1. Heat the oil in a saucepan. Add the carrot, onion, celery, thyme and bay leaf, and cook over a medium heat for 10 mins to soften. Add the lentils and fry gently for 1-2 mins. Add the stock, bring to the boil and cook, uncovered, for 20-25 mins until the lentils are cooked through and most of the stock has been absorbed.
2. Meanwhile, cook the lamb. Heat oven to 200C/180C fan/gas 6. Place the lamb in a roasting tin, season well and roast for 15-20 mins for rare to medium, 25 mins for well done. Leave to rest for 5 mins before carving into chops.
3. While the lamb is resting, make the sauce. Put the Jack-by-the-hedge in a food processor and blitz while slowly trickling in the oil until it forms a pesto consistency. Add the lemon juice to taste, then season.
4. Stir the butter, mustard and any juices from the lamb into the lentils and season to taste. Divide the lentils between warmed plates, top with the chops and drizzle with the sauce.

Categories: Barbecue, Grains & Pulses