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Plate of aged mutton

Mark Broadbent from Market Kitchen
Mark Broadbent's succulent and tasty racks of mutton are roasted and served with minted potatoes and broad beans

Plate of aged mutton

Method

1. Put the racks of mutton in a strong plastic bag with a sprig of rosemary and thyme, and four fifths of the garlic. Add enough rapeseed oil to cover the meat. Seal and shake the bag, then leave in the fridge for 3-4 hours, or overnight.

2. Once marinated, drain and cut each rack in half so you have 4 racks with 4 bones. Preheat the oven to 225C/gas mark 7 - 8.

3. Cook the potatoes with half the mint in gently simmering salted water for 10-12 minutes or until tender. Drain and set aside.

4. Plunge the broad beans and the rest of the mint into well-salted boiling water to blanch for 2 minutes. Drain and refresh in iced water. Drain again, peel off the skins and set aside.

5. Season the racks of mutton. Heat a heavy ovenproof frying pan until hot, add a splash of rapeseed oil and a knob of butter. Brown the racks quickly and evenly all over, then add the remaining sprigs of rosemary, thyme and the garlic. Transfer the pan to the oven to finish cooking - this should take around 4 minutes.

6. Remove the racks from the oven, cover them loosely with foil and leave to rest in a warm place for 10-15 minutes.

7. Reheat the potatoes and broad beans together in a pan with a little butter, a drop of water and season to taste.

8. To serve, carve the racks into double cutlets then place 2 double cutlets on each plate, slotting the bones together. Place the broad beans and potatoes on the plate and finish with the warm lamb gravy.

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Serves: 4

Prep: 40 min, plus 3-4 hrs marinating
Cook: 20 min

Ingredients
2 racks of mutton, preferably aged Herdwick, each with 8 rib bones, chined and trimmed of all fat
2 large sprigs Thyme
2 large sprigs Rosemary
5 garlic cloves, sliced
450ml organic Rapeseed oil
Butter, for frying
12-16 small new potatoes, preferably Maris Bard, scraped
4 sprigs Mint
750g fresh Broad beans, podded
100ml hot lamb gravy