- 4cups apple cider
- 21 - 1 1/2- pounds Lamb rib roasts (6 to 8 Ribs each), with or without backbone
- Whole Roasted apples (recipe follows)
- 6medium cooking apples, such as Rome Beauty, Granny Smith, or Johathan
- 1/4 cupbutter
- 1/3 cupapple cider, apple juice or water
MethodSimmer, uncovered, until cider measures 1/2 cup, about 1 hour (watch carefully near the end of cooking time as mixture may begin to foam.)
- 4 racks of lamb (2 pairs of best ends), French trimmed
- 4 garlic cloves, roughly chopped
- a big stalk of rosemary, needles stripped off and roughly chopped
- 8 tbsp light olive oil
- Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.
- Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 10 minutes for medium and 12-15 minutes for well-done.
- Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.
- 4 rosemary sprigs, leaves removed
- 4 garlic cloves, crushed
- 1 tbsp capers, finely chopped
- 3 anchovy fillets in oil, drained and finely chopped
- 2 tbsp olive oil
- 2 whole lemons
- 1½ kg shoulder of lamb, on the bone
- 2 red onions, cut into wedges
- small glass white wine
- Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
- Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.
- 5 tbsp olive oil
- 1 tbsp harissa paste (use 1½ tbsp if you like it hot)
- ¼ tsp cumin
- ¼ tsp turmeric
- ¼ tsp paprika
- ¼ tsp ground coriander
- 20g pack flatleaf parsley, chopped
- ½ small lemon, juice only
- 1 rack of lamb (6-8 cutlets, see tip, below)
- 2 carrots, peeled and cut into chunks
- 100g couscous
- 150ml vegetable stock
- 1 satsuma, juice only
- ¼ tsp ground allspice
- ½ x 20g pack of fresh mint, chopped
- ½ red onion, finely chopped
- 50g flaked almond, toasted
- Greek yogurt, to serve
- Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
- Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
- Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
- Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.