if you’re alone in the kitchen,
and you drop the lamb,
you can always pick it up.
Who’s going to know?
~ Julia Childs
Julia Child is still so cherished today.
Love this quote and I didn’t drop the lamb 😂
Score and season the rack of lamb.
The windowsill herb garden will come in handy!
- 2 tbs olive oil
- 1 rack of lamb, trimmed and french-trimmed
- 3 garlic cloves minced
- Small bunch of greek basil, oregano, thyme, chopped
- 6 black olives, halved
- 6 vine tomatoes
- Freshly ground sea salt and black pepper
Brown the lamb on all sides to seal in the juices.
Chop, mince and mix the herbs and garlic.
Oven ready and smelling great already!
- Preheat the oven to 200 C/400F/gas 7.
- Score the lamb with a sharp knife, then season with salt and pepper.
- Add the oil to a deep pan, once hot, add the lamb and seal on all sides.
- Mince the garlic, mix with chopped herbs, then press into the rack of lamb.
- Place the lamb in an ovenproof dish, drizzle over some olive oil, season again, then cover with a lid and roast for 30 minutes.
- Remove from the oven, add the black olives and vine tomatoes, then return to oven for 1o minutes.
- Once cooked to your liking, remove from the oven and rest for 5 minutes before carving.
- Spoon the tomato olive juices over the lamb cutlets and serve with some fresh vegetables.
These flavours really make the dish,
so in with the tomatoes and olives now!
Succulent cutlets, not too rare for us though!
I’m loving the colour contrasts and the flavours.
Serve with simply cooked vegetables and potatoes.