On the Range - lamb med res

Easter is traditionally a time to enjoy spring lamb – and it will definitely be on the menu at Hestercombe Gardens in Somerset.

Kevin Davies, head chef at the historic gardens in Taunton, says: “Lamb is just coming into season and is perfect for Easter menus. My favourite dish is Herb-crusted rack of Somerset lamb with fondant potatoes and port sauce. This dish will lead our Easter menu in the Column Room Restaurant which overlooks the spectacular formal gardens here.

“It’s a cracking dish. The recipe looks quite long but it’s actually pretty simple and it all comes together really nicely.”

Kevin is a big fan of Country Range ingredients and uses several in this recipe. “I love the stocks– the flavour is really natural and the Country Range herbs and spices pack a punch and help to get great flavour into the dish.”

Herb-crusted rack of Somerset lamb with fondant potatoes and port sauce

“It’s a cracking dish. The recipe looks quite long but it’s actually pretty simple…”

>> Serves 2
>> Prep time: 30 minutes
>> Cooking time: 25 minutes


2 x 250g rack of Somerset lamb

For the crust:

30g natural breadcrumbs
4g Country Range Dried Thyme
4g Country Range Dried Mint
3g Country Range Cracked Black Pepper
3g Country Range Garlic Granules
4g Country Range Paprika
4g Country Range White Mustard Seed, crushed
Country Range Pomace Oil
2 sprigs fresh mint
1 red chilli, deseeded & finely chopped
1 zest of lemon
1 tbsp Country Range Dijon Mustard
Pinch of Country Range Salt

For the fondant potatoes:

(These can be made a day in advance and kept in the fridge)

4 potatoes (Desiree)
2 garlic cloves, slightly crushed
Fresh thyme, 2-3 sprigs
150g Country Range Salted Butter
75ml Country Range Chicken Stock
Sea salt
Black pepper

For the port sauce:

450ml Port
200ml Country Range Beef Stock
1 sprig fresh thyme
2 garlic cloves
Country Range Cracked Black Pepper
1 tbsp Country Range Cornflour

For the vegetables:

150g peas
150g broad beans
300g green bean
300g sugar snaps peas
300g tender stem broccoli

For the lamb:

1. Score the rack of lamb in a criss-cross about 3mm deep.

2. Season with salt and pepper and seal on all sides in a pan with oil and butter until golden. Leave to rest for 10 minutes then rub in Dijon mustard.

3. Mix all the herb crust ingredients together in a bowl and add a teaspoon of Pomace oil and rub into the lamb crust, set aside.

For the fondant potatoes:

1. Peel the potatoes, cut a flat top and bottom. Cut out a round potato with a pastry cutter. Cut off the sharp corners to make a nice barrel shape.

2. Melt the butter in a saucepan over a medium heat until foam starts to appear. Place the potatoes in the pan and cook for about 5-6 minutes until golden on the bottom. When done turn them over and cook the same again.

3. Add the stock. Put in the crushed garlic and thyme sprigs. Season well.

4. Cover and simmer gently until the potato is cooked.

For the port sauce:

1. Keep 2 tablespoons of port back. Put the rest of the port, thyme, garlic, pepper and beef stock in a pan on a high heat and reduce by half, remove from the heat and pass through a sieve, removing any bits. Mixed the saved port with the cornflour, return sauce to stove and thicken. Set aside.

To finish:

1. Put the lamb on the middle shelf of a pre-heated oven (200°C) for about 8-10 minutes (pink) or 10 -12 minutes (medium), then remove from oven and allow to rest. Pour the juices for the lamb into the port sauce.

2. Cook all the vegetables together in a pan of salted boiling water for 4 minutes, drain and serve with a pinch of butter.

3. Assemble and serve with a nice glass of Australian Shiraz.