Ingredients

• 4 x four-bone rack of lamb
• salt and freshly ground black pepper
• 75g/2½oz unsalted butter
• 1 red onion
• finely chopped
• 1 garlic clove
• finely chopped
• 50ml/2fl oz red wine vinegar
• 150ml/5fl oz red wine
• pinch sugar
• 75g/2½oz unsalted butter
• 200g/7oz salsify
• peeled and cut into 2cm/1in batons (keep in a bowl of acidulated water to prevent browning)
• 50g/1¾oz unsalted butter
• 200g/7oz seasonal greens
• sliced

Directions

• For the racks of lamb
• preheat the oven to 200C/400F/Gas 6.
• Season the lamb with salt and freshly ground black pepper. Heat an ovenproof pan until hot
• add the butter and
• when foaming
• add the lamb skin-side down and cook for 1-2 minutes.
• Turn the lamb over and fry on the other side for 30 seconds. Then place the meat
• bone-side down
• into a roasting tin. Place in the oven for 12-18 minutes
• or until cooked to your liking. Remove the lamb from the oven and leave it to rest in a warm place for five minutes.
• For the port reduction
• bring all of the port reduction ingredients to the boil in a saucepan
• then reduce the heat and simmer the mixture until it has thickened to a light syrup
• about 5-8 minutes. Strain the mixture into a clean pan and discard the red onion and garlic.
• For the sautéed salsify
• add the butter to a hot pan. When melted add the salsify and stir-fry for 3-4 minutes
• or until tender and golden-brown.
• For the seasonal greens
• heat a frying pan until medium-hot. Add the butter
• seasonal greens and 50ml/1¾fl oz water. Cook gently until the greens are tender. Season to taste with salt and black pepper.
• To serve
• place a rack of lamb
• some seasonal greens and salsify on serving plates and pour the reduction around the plate and over the lamb.