Easter Monday!

Rack of Cheviot Lamb with a herb crust and rosemary jus.

We have sold masses of Cream teas today which has alot to do with the weather I guess but to night I am cooking local  Lamb served with dauphinoise potatoes and spring greens. The french used to be way ahead of the brits on food but no longer we as a nation have come a long way thanks to  the power of TV and the popularity of cookery programes. I am a huge fan of Jamie Oliver..............he is so much his own person and he is just naturally charismatic and a huge influence for good on young men and women. When Jamie Oliver Italian opened in George Square in Glasgow I went up the second week  on business and it was a fantastic treat to go there after a mean meeting. For me it was such a vibrant place to be  the brand is just soooooo huge and there were all ages there sitting on funny plastic chairs with tins of beans on the table( to rest your plank on). Who but Jamie Oliver could get away with that! I think he is Ace anyways Amazing!

 Rack of Lamb is easy to cook , here are some tips.

1. Remove the outer skin from the lamb before you sear it in the pan
2. Remember to season the meat well, we always use Malden sea salt and freshly ground pepper.
3.Roast it in the oven  190 degrees for 10mins
 4.Then brush the rack with dijon mustard and roll it in a mixture of soft bread crumbs,chopped parsley,thyme,garlic and a touch of olive oil
5.Return to oven for another 5 mins. Don't over cook!A rack of lamb only needs 10 to 12 mins to cook max.!
6.Then  the most important thing is to leave it for at least another 5 mins( once you have taken it out of the oven )to relax.
7. serve with creamy dauphinose potatoes and a rosemary jus and lovely lightly cooked green vegetables.