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Roast rack of lamb with pinhead oatmeal crust

Claire Macdonald from Seasonally Scottish
Claire Macdonald cooks a delectable dinner party combo of mint hollandaise with succulent lamb rack in a crisp pepper-flecked oatmeal crust

Roast rack of lamb with pinhead oatmeal crust

Method

1. Preheat the oven to 200C/gas 4. Lay a sheet of baking parchment in a roasting tin (this will make washing up much easier).

2. Combine the oatmeal, salt, pepper and rosemary together and scatter it over the racks. Roast for 25 minutes for rare lamb, or until cooked to your liking.

3. To make the hollandaise, pour the vinegar into a saucepan and add the peppercorns, bay leaf, parsley and onion. Simmer for 4-5 minutes, until reduced by half. Strain and reserve.

4. Put the egg yolks into a heatproof bowl over a pan of simmering water and whisk in the reduced vinegar.

5. Add the butter, a little at a time, whisking constantly between each addition, until all the butter has been incorporated and the sauce is thick and glossy.

6. Remove the bowl from the heat and stir in the chopped mint.

7. Slice the lamb and serve with the hollandaise sauce.

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Serves: 6

Prep: 45 min
Cook: 35 min

Ingredients

For the lamb

6 tbsp pinhead oatmeal
1 tsp rock salt
1 tbsp coarsely ground black pepper
sprig Rosemary, chopped
3 lamb racks, skin removed

For the mint hollandaise sauce

125ml white wine vinegar
8 peppercorns
1 bay leaf
small handful parsley stalks, crushed
1/2 onion, chopped
3 egg yolks
225g Butter, diced
generous handful mint leaves, chopped