How To: Cooking Lamb

Today, we're going to show you how to make a great little recipe for a really quick simple supper; and we've chosen the lamb rack here with one person's portion. And very simple, out of your store cupboard, we've got some dried herbs. We've used thyme and oregano just literally dried out of the pot and some Dijon mustard, salt and pepper, and then a little olive oil with one clove of garlic which has been very finely chopped.

And we've taken the lamb rack, and we've browned it off all over very quickly in the pan, and then in the bowl, we're popping in about a tablespoon of Dijon mustard, about a tablespoon of the herbs mixed together and then a good glug of olive oil with one garlic clove finely chopped. We're going to mix that together, a little bit of salt and pepper, a little pinch of each; and then we're going to spread it on the topside of the lamb. Give that a good mix up.

Get it nice and even. So, with a little spoon, we're just going to pop it on skin side up of the lamb. We've actually removed the skin, haven't we? Yeah, taken the worst of the job, and the fat from the top and then browned it all over then spread the - nice and evenly so it cooks evenly - mustard over the back.

And now, we're going to put that in the oven at 200 degrees for fifteen minutes. So, the lamb's come out of the oven, and we've rested it for about ten minutes, and we're just going to carve to serve. So, you just use a very sharp knife and in between the bones just cut down the lamb, and we're looking for perfectly cooked pink lamb.

Obviously, if you like it more well-done, then cook the lamb for twenty minutes as opposed to fifteen. And then we're going to serve in on the slate with garden salad. And that's how to cook lamb. .