Recipe: roast rack of lamb with potatoes, petits pois and crème fraîche
This substantial main course is easy to adapt for varying numbers of guests and light on the washing up
I love this main course – which requires only two dishes to prepare – because with no more time and effort, you can make it to serve from two to eight people (you can make it for more, but you’ll need to use two roasting pans, and most home ovens aren’t large enough for that).
What’s most important is that the roasting pan is of an appropriate size; if it’s too large, the ingredients might get burned from too much exposure, but if it’s too small, the ingredients will be crowded and will steam rather than brown.
Roast rack of lamb with potatoes, petits pois and crème fraîche
I count on each rack of lamb (six to eight ribs) to serve two people, but if your guests have large appetites, they will serve fewer. (You can always serve more potatoes and peas; few people will be rude enough to demand more meat.) This recipe makes enough to feed six.
If you see fresh fava beans in the market, use them instead of (or in addition to) the petits pois: remove the pods, blanch the beans, then take off the tough peel before proceeding with the recipe.
To ensure the meat is cooked to your liking, you need a meat thermometer, preferably an electric one that you can programme to go off when the lamb is done.