Rack of lamb with lentils & Jack-by-the-hedge sauce

Rack of lamb with lentils & Jack-by-the-hedge sauce

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Prep: 15 mins Cook: 30 mins


Serves 4
This wild cabbage with a mild garlic flavour can be used in place of spinach and makes a great salsa verde to go with meat

Nutrition and extra info

Nutrition: per serving

  • kcal748
  • fat54g
  • saturates18g
  • carbs28g
  • sugars5g
  • fibre6g
  • protein37g
  • salt0.7g


  • 1 tbsp rapeseed or vegetable oil
  • 1 carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 celery stick, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 thyme sprig


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf
  • 200g/ 7oz puy lentils
  • 500ml/ 18fl oz chicken stock
  • 2 racks of lamb (about 320g/11½oz each), trimmed



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tsp English mustard

For the sauce

  • 50g/ 2oz Jack-by-the-hedge, picked and washed or wild garlic leaves
  • 150ml/ ¼ pint olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat the oil in a saucepan. Add the carrot, onion, celery, thyme and bay leaf, and cook over a medium heat for 10 mins to soften. Add the lentils and fry gently for 1-2 mins. Add the stock, bring to the boil and cook, uncovered, for 20-25 mins until the lentils are cooked through and most of the stock has been absorbed.

  2. Meanwhile, cook the lamb. Heat oven to 200C/180C fan/gas 6. Place the lamb in a roasting tin, season well and roast for 15-20 mins for rare to medium, 25 mins for well done. Leave to rest for 5 mins before carving into chops.

  3. While the lamb is resting, make the sauce. Put the Jack-by-the-hedge in a food processor and blitz while slowly trickling in the oil until it forms a pesto consistency. Add the lemon juice to taste, then season.

  4. Stir the butter, mustard and any juices from the lamb into the lentils and season to taste. Divide the lentils between warmed plates, top with the chops and drizzle with the sauce.

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