Chris Davy
Two 3 rib racks of lamb
Four slices of Parma ham
Two 1cm thick slices of goats cheese
One tablespoon of rough chopped sun-blushed tomatoes
One tablespoon of pitted black olives
A handful of wild mushrooms – chopped
A few leaves of basil – torn
Four spring onions - roughly chopped
One tablespoon of chopped chives
Olive oil
Preheat the oven to 210°C (gas mark 7).
In a frying pan, heat a little oil and seal the racks on all sides. Remove from the pan and place the slices of goats cheese on top of their layer of fat. Then use two overlapping slices of Parma ham per rack to wrap the cheese and the lamb in such a way as to leave the bones protruding. The ham should hold and not need securing.
Return the lamb to the pan or place on a baking tray and bake them in the oven for 15 to 20 minutes for rare to medium meat. Allow an extra few minutes for the lamb to rest at the end.
Whilst they are cooking, heat another frying pan and add a splash of olive oil. Gently sauté the mushrooms, tomatoes and olives for two or three minutes. Add the spring onions and chives for another minute and the basil leaves at the end. Season with salt and freshly ground black pepper but watch the level of salt as the olives, tomatoes and the goats cheese all add a high degree of seasoning themselves.
To serve, place the lamb on warmed plates with the salsa over and around. A few new potatoes would work very well alongside.
At EatTeesdale, we recommend a good Rioja or Tempranillo with this dish, or for a special treat, go and get a bottle of Cabernet Sauvignon from 2003. The 2003 vintage year produced amazing Cabernet Sauvignon and since few lamb dishes can get overwhelmed, a bottle of Cabernet Sauvignon on the table is going to make everybody happy.
