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Lamb guard of honour with lemon and mint crust recipe

226 ratings

For a traditional Sunday roast, try this lamb guard of honour with a fragrant lemon and mint crust. Served with a redcurrant gravy, this impressive roast is perfect for Easter entertaining. See method

Serves 6
10 mins to prepare and 52 mins to cook, 10 mins to cool
605 calories / serving

Ingredients

2 x 8 bone racks of lamb (untrimmed)
100g fine breadcrumbs
small handful fresh mint
2 lemons
3 shallots, chopped
2 garlic cloves

For the Gravy

15g butter
1 level tbsp flour
100ml red wine
1tbsp redcurrant jelly
1 tbsp Worcestershire sauce

Each serving contains

Energy
2515kj
605kcal 30%
Fat
43g 61%
Saturates
21g 105%
Sugars
4g 4%
Salt
0.7g 12%

of the reference intake
Carbohydrate 20.3g Protein 32.1g Fibre 1.1g

Method

Heat the oven to gas 7, 220°C, fan 200°C. Pull off the outer layer of fat on the lamb and discard.
To make the crumb mixture, blend the breadcrumbs, mint and the rind and juice of 1 lemon in a food processor until finely chopped. Spread this mixture over the lamb and place flat in a large roasting tin, crumb-side up. Squeeze the juice from the remaining lemon and add the juice, squeezed lemon halves, shallots, and garlic to the roasting tin. Roast for 45 mins (or 25 mins per lb) until the meat is cooked.
Remove from the oven. Arrange the lamb racks on a serving platter with the bones facing inwards and interlocking to make an arch. Cover with foil to rest for 10 mins while you make the gravy.
Remove from the lemon halves, garlic cloves and any large shallot pieces from the roasting tin. Place the tin on the hob and add the butter. Heat until foaming, then add the flour. Cook 2-3 mins until thickened, then pour on the red wine and 200ml boiling water, then add the redcurrant jelly and Worcestershire sauce. Simmer for 3-4 mins then strain. Serve with the lamb.

Tip: If using smaller, trimmed, pre-packed lamb racks, you will need only half the crumb mixture.

See more Lamb recipes

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