Lamb Guard of Honour

Name: Lamb Guard of Honour
Prep time: 15 minutes, plus soaking time
Cook time: 25 minutes per 450g/1lb plus 25 minutes
Yield: 5 Servings
Cuisine: British
Ingredients: 2 x 6-boned racks of lamb, chined; Salt and freshly milled black pepper; 2 tsps ground cinnamon; 1 tbsp rapeseed oil; 3 tbsps Seville orange marmalade; 25g dried dates, roughly chopped and soaked in 75ml orange liqueur overnight; 50g fresh breadcrumbs; 3 tbsps flat-leaf parsley, freshly chopped; Grated zest and juice of 1 small orange

preparation 15 minutes, plus soaking time
cook time 25 minutes per 450g/1lb plus 25 minutes
Serves 5

Ingredients Method

2 x 6-boned racks of lamb, chined
Salt and freshly milled black pepper
2 tsps ground cinnamon
1 tbsp rapeseed oil
3 tbsps Seville orange marmalade
For the orange and date Stuffing:
25g dried dates, roughly chopped and soaked in 75ml orange liqueur overnight
50g fresh breadcrumbs
3 tbsps flat-leaf parsley, freshly chopped
Grated zest and juice of 1 small orange

Preheat the oven to 180ºC/350ºF/ Gas Mark 4. To prepare the stuffing, drain the dates, reserving the orange liqueur and transfer to a small bowl. Add the remaining stuffing ingredients. Place the lamb on a chopping board, season and sprinkle with the cinnamon on both sides.

Heat the oil in a non-stick frying pan, add the lamb, skin side down and cook for 1-2 minutes on each side until brown. Remove and place on a clean chopping board.

Fill the cavity of each rack with the stuffing mixture and sandwich together to form an arch. Secure with butcher’s string or elasticated meat bands. Weigh the racks, transfer to a medium-sized roasting tin and roast for the calculated cooking time (for medium). Cover the bones with foil if browning too quickly.

In a small bowl mix together 2 tbsps of the reserved orange liqueur and the marmalade. About 10 minutes before the end of the cooking time brush the racks with the marmalade glaze.

Remove from the oven and set aside to rest for 5 minutes. Slice the Guard of Honour and serve with mini roast potatoes and seasonal vegetables.

Ingredients

2 x 6-boned racks of lamb, chined

Salt and freshly milled black pepper

2 tsps ground cinnamon

1 tbsp rapeseed oil

3 tbsps Seville orange marmalade

For the orange and date Stuffing:

25g dried dates, roughly chopped and soaked in 75ml orange liqueur overnight

50g fresh breadcrumbs

3 tbsps flat-leaf parsley, freshly chopped

Grated zest and juice of 1 small orange

Method

Heat the oil in a non-stick frying pan, add the lamb, skin side down and cook for 1-2 minutes on each side until brown. Remove and place on a clean chopping board.

In a small bowl mix together 2 tbsps of the reserved orange liqueur and the marmalade. About 10 minutes before the end of the cooking time brush the racks with the marmalade glaze.

Remove from the oven and set aside to rest for 5 minutes. Slice the Guard of Honour and serve with mini roast potatoes and seasonal vegetables.