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  4. How to Cook Herb Crusted Rack of Heritage Breed Lamb with Tenderstem Broccoli & Anchovy
rack of lamb with tenderstem broccoli & anchovy cooked

How to Cook Herb Crusted Rack of Heritage Breed Lamb with Tenderstem Broccoli & Anchovy

  • 20 mins
  • 30 mins
  • medium
  • 2
jeff baker
Recipe by
Jeff Baker

Ingredients

  • For The Lamb
  • 1 x 400g rib rack of lamb
  • 1 tbsp Dijon mustard
  • Olive oil
  • Sea salt flakes & freshly ground black pepper
  • Knob unsalted butter
  • 1 bunch tenderstem broccoli
  • 1 shallot, finely diced
  • 1 garlic clove, peeled and crushed
  • 6 x salted anchovy fillets
  • Peel of ½ lemon finely sliced then blanched in water for 2 minutes
  • 50g fresh white breadcrumbs
  • 10g grated Parmesan (optional)
  • Finely grated zest ½ lemon
  • Handful flat leaf parsley, roughly chopped
  • 1 sprig rosemary, leaves only
  • 3 sprigs thyme, leaves only
  • 20ml olive oil
  • Sea salt flakes & freshly ground black pepper
Shop our Grass Fed Lamb

Introduction

Paired with 2015 Berry Bros. & Rudd Extra Ordinary Claret by Ch. Villa Bel-Air to make for a succulent Valentines dinner.

Method

Especially for this Valentine's Day, Farmison & Co have teamed up with world class wine and spirit merchants Berry Bros. & Rudd to create a series of Matches Made in Heaven.

Our Chef Jeff has created a series of recipes so that you can wine and dine your Valentine this February giving you Michelin-style cooking at home.

Jeff has created the perfect pairing with this herb crusted lamb with tenderstem broccoli & anchovy recipe. This recipe, though easy, does require a little time and effort, which will pay off when you put your masterpiece on the table. Not only will this be seriously tasty, it will also look impressive.

  1. Pre-heat oven to 200°C | 180°C fan | gas mark 6
  2. Heat a little olive oil in an ovenproof frying pan
  3. Season the lamb, then sear over medium heat until nicely browned. Now turn off the heat
  4. Place the rack fat-side up, and brush with a generous coating of Dijon mustard
  5. Press the herb crumbs onto the mustard then drizzle with a bit more oil
  6. Roast for 15-20 minutes until the crust is golden and the lamb is cooked, a core temperature of 58°C, if you prefer the lamb more well done, give it 5 mins more then remove from oven & leave to rest for a few minutes.
  7. Whilst the lamb is roasting, trim the tenderstem broccoli and blanch it in boiling salted water for 2 minutes. When you drain it (keep the water for the next step), run it under the cold tap to ensure that the cooking process stops then drain thoroughly and keep to one side
  8. Also, peel ½ lemon and then finely slice the peel. Blanch the slices in salted water for 2 minutes then sieve them out
  9. Now, soften the shallot and garlic in butter over a medium heat. This shouldn't take more than 5 minutes. Then add the blanched broccoli and toss until fully heated through
  10. Carve the lamb into chops cutting between the bones, and divide onto warm dinner plates. Finish with the broccoli, dressed with thin slivers of anchovy and lemon peel, a drizzle of olive oil and any crumbs that have fallen away from the lamb
rack of lamb with tenderstem broccoli & anchovy cooked

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