Ingredients

• 1 x 4-chop rack of lamb
• salt and freshly ground black pepper
• 55g/2oz white breadcrumbs
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh parsley
• 85g/3oz pine nuts
• toasted
• 2 tbsp olive oil
• 250ml/9fl oz red wine
• ½ beef stock cube
• 1 tbsp tomato purée
• 25g/1oz butter
• salt and freshly ground black pepper
• 4 baby carrots
• whole with tops
• 2 tbsp olive oil

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the lamb
• season the lamb with salt and freshly ground black pepper. Heat a dry ovenproof frying pan then add the lamb rack
• skin-side down. Sear the meat on all sides then transfer to the oven to cook for 8-10 minutes.
• Meanwhile
• place the breadcrumbs
• chives
• parsley
• pine nuts and oil into a food processor and pulse until smooth.
• Remove the lamb from the oven and press the crust mixture onto the outside of the rack. Return to the oven for 3-5 minutes
• or until the crust is golden-brown and the lamb is cooked to your liking.
• For the red wine jus
• heat the wine in a small frying pan over a medium heat. Crumble in the beef stock cube and add the tomato purée. Bring to the boil and reduce for 4-5 minutes.
• Remove from the heat
• add the butter and stir to create a glossy sauce.
• For the chargrilled carrots
• heat a griddle pan until hot
• then add the carrots and oil and cook for 8-10 minutes
• turning occasionally
• until the carrots are tender and cooked through.
• To serve
• cut the lamb into separate cutlets and place onto a plate. Place the carrots alongside and spoon the red wine jus around the edge of the plate.