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Rack of lamb niçoise

Angela Hartnett from Market Kitchen
Angela Hartnett serves succulent roast lamb with a garnish of courgettes, tomatoes and olives

Rack of lamb niçoise

Method

1. Put the parsley in a food processor and blend until finely chopped. Add the rosemary, thyme and garlic and blend again. Add the breadcrumbs a handful at a time until you are left with a fine, vivid green mixture.

2. Preheat the oven to 240C/gas 9. Season the lamb all over with salt and pepper.

3. Heat the butter and oil in a large frying pan or roasting tin until hot and foaming. Add the lamb racks and cook, for approximately 5 minutes, or until browned on all sides. Transfer to the hot oven for 4 - 5 minutes or until cooked to your liking, then remove and leave to rest for at least 10 minutes.

4. For the Niçoise garnish: heat 2 tablespoons of olive oil in a small frying pan over a medium heat and cook the courgette for 2-3 minutes, or until softened. Remove from the heat and set aside.

5. Place the cherry tomatoes, still on the vine, in a baking tray and drizzle with the remaining olive oil. Season and sprinkle over the sugar and vinegar. Roast for 5 minutes until the tomato skin starts to blister. Remove and set aside, keeping warm.

6. Brush the lamb with the mustard, then roll it in the breadcrumb mixture to coat all over and return to the oven for 5 minutes.

7. Mix the courgette, olives and basil in a bowl and season. Remove the lamb from the oven and rest it briefly before cutting into slices. Place 2-3 cutlets on each plate, together with a bunch of tomatoes. Spoon the courgette mixture around the lamb and finish with a drizzle of olive oil.

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Serves: 4

Prep: 15 min
Cook: 25 min, plus 10 minutes resting time

Ingredients
1 handful flat-leaf parsley
1/2 tsp chopped rosemary leaves
1/2 tsp chopped thyme leaves
1 garlic cloves, roughly chopped
125g white breadcrumbs, half dry and half fresh
2 French-trimmed racks of lamb
50g Butter
2 tbsp Olive oil
3 tbsp Dijon mustard

For the Niçoise garnish

3 tbsp Olive oil, plus extra for drizzling
4 small bunches vine-ripened cherry tomatoes
1 tbsp Sugar
1 tbsp Balsamic vinegar
1 large courgette, cut into 5 mm dice
10 black olives, pitted
1 handful fresh basil leaves