Rack of lamb, tomatoes, broad-beans, honey and basil

Karl Goward - Kitty Fisher's, London

Roast rack of Swaledale lamb, heirloom tomatoes, broadbeans, honey and basil

1 Swaledale Rack of Lamb

8 heirloom tomatoes
2 teaspoons of runny honey
1 lemon juiced
basil
3 tablespoons of olive oil
1 cup of podded broad beans
salt and pepper


Firstly remove the lamb from the refrigerator and allow it to come to room temperature (about 30 minutes) before cooking. This will really make a huge difference to the cooking process.
Score the fat and season well with salt, pepper and Colmans English mustard powder.
Place the lamb on a rack and cook in a good, hot oven (around 200 degrees C) for around 20/25 minutes.
The fat should be crispy and golden, and the meat a blushing pink and not too rare.
Leave to rest in a warm place for around 10 minutes. Along with cooking the meat at room temperature, resting the meat will make all the difference.

Whilst the meat rests you can prepare the accompanying summer salad.
Cut the heirloom tomatoes into nice chunks and lightly season with salt.
Add the young broad beans. If they are young and lovely you can add them raw in their skins, if a little older or frozen, cook quickly and pod them to reveal the bright green bean inside.
Whisk together runny honey ,lemon juice, a good glug of peppery olive oil.
Dress the salad lightly and finally add some torn basil leaves and a crack of black pepper.

Slice the rested rack into chops/cutlets, it should be tender, juicy and pink.
Pile your tomatoes alongside and pour over any warm resting juices.

A perfect summer supper.