Lamb, Mint and Little Gem Salad - James Martin
James Martin – My Kitchen
Preheat the oven to 200°C. Ask the Provenance Village Butcher team for 2 racks of lamb, boned and trimmed, with excess fat removed if you wish, and tied up with string into a tight roll. Season with salt and pepper. Set an ovenproof pan or roasting tin over a high heat, add a tablespoon of olive oil and then the lamb, turning it in the pan for 2-3 minutes to seal on all sides, so that it is an even golden colour. Add 3 sprigs of rosemary and 50g of butter, cut into cubes and remove the pan from the heat. Roast in the oven for 8 minutes, basting from time to time with the butter, then remove from the oven. When the lamb has cooled slightly, remove from the pan, wrap in cling film tightly with the rosemary and set aside on a chopping board.
For the dressing, place 1 tablespoon of caster sugar and 25ml of Chardonnay vinegar or other white wine vinegar in a bowl, mix well then add 75ml of extra-virgin olive oil and 1 tablespoon of chopped mint. Season with salt and pepper, to taste, stir together and pour into a serving jug. Place the leaves from the lettuces [no lettuces in the ingredients?] in a serving bowl. Remove the lamb from the cling film, slice very thinly and serve with the salad leaves and the jug of dressing on the side.