Ingredients
- 4 medium-sized new potatoes
- Sea salt
- 1 rack of lamb
- 200g broad beans, peeled and shelled
- 50g butter
- 150ml water
- 1tsp cornflour, mixed with 1tbs water
- 1tbs finely diced chives
- Handful fresh mint leaves
- Zest of 1 lemon
- Wash the new potatoes, then place them in a saucepan of water seasoned well with sea salt. Bring to the boil, then reduce the heat and simmer until the potatoes are just soft (you can check by inserting a sharp knife through the potato). When the potatoes are cooked, strain and allow to cool, then chop them into bite-size pieces.
- Preheat the oven to 150 degrees. Place an ovenproof pan on a low heat and place the lamb rack in the pan, fat side down. Cook in the pan over a low heat for eight minutes to render the fat, then place the pan in the oven. Cook the lamb in the oven at 150 degrees for 15 minutes (you can use a probe to check the internal temperature of the lamb at the centre of the lamb rack, and aim for 50 degrees). Then remove the pan from the oven and allow to rest for five minutes.
- While the lamb is resting, place 150ml of freshly boiled water from the kettle into a small saucepan and put it on the heat. Add the butter and cornflour and bring to the boil, then add the broad beans and reduce the heat slightly. Simmer the broad beans in the emulsion for three minutes, stirring occasionally, then stir in the chopped potatoes and the diced chives.
- Remove the saucepan from the heat and add some picked mint leaves, then add in some of the resting juices from the lamb and season with some lemon zest.
- To serve, spoon some of the warm potato and broad bean salad on to serving plates and garnish with some more mint leaves. Slice the lamb rack into chops and place on top of the broad beans and new potatoes, then season the lamb with some sea salt.
