Roasted rack of lamb with fresh minted mashed potato, purple sprouting broccoli and rich redcurrant jus

PUBLISHED: 10:29 03 March 2015 | UPDATED: 10:29 03 March 2015

EXG MAR 15 recipe Thatchers

EXG MAR 15 recipe Thatchers


Justine Cater has been head chef at The Thatchers Arms in Mount Bures for the past 18 months and prides herself on the quality home-cooked dishes she serves along with her team. ‘We have the capacity for 200 diners as we also have a separate function room which holds 100 guests,’ explains Justine. And if you are looking for a nice treat for Mother’s Day, try a special afternoon cream tea with a glass of prosecco on the Saturday before Mothering Sunday. Here Justine shares her lamb recipe from her recently-launched spring menu…


Serves 4

4 x 3-boned French trimmed lamb racks

750g of Maris Piper potatoes (peeled and quartered)

¼ bunch of freshly chopped mint leaves

150g of salted butter

1 tbsp of olive oil

1 tsp of sea salt

½ tsp of white pepper

500g of purple sprouting broccoli

1ltr of lamb stock

100ml of red wine

2 tbsp of red currant jelly

Salt and pepper to season


1 Pre heat the oven to 190C. Rub the trimmed lamb rack with olive oil, salt and pepper and leave to rest. Meanwhile bring a large pan of salted water to the boil, add the potatoes and cook for 20-25 minutes until tender.

2 Simmer the lamb stock, red wine and red currant jelly together in a pan until the mixture has reduced by a third.

3 Heat a heavy bottomed frying pan and sear the lamb on each side before placing the lamb into the oven for 15-20 minutes for medium rare lamb. Cook for a further 5-10 minutes if you prefer your lamb less pink.

4 Bring another pan of salted water to the boil ready to cook the broccoli. Drain the potatoes into a mixing bowl while hot and mash together with the butter, olive oil, sea salt and white pepper.

5 Remove the lamb from the oven and leave on a board to rest. Add the broccoli to the boiling salted water for 2-3 minutes and drain. Fold the mint into the mashed potato.

6 To serve, place a good scoop of the minted mash into a serving bowl and top with the purple sprouting broccoli. Slice the lamb racks down the bones and arrange on the mash. Pour over the red currant jus and add a sprig of rosemary to garnish. A perfect way to enjoy your Spring lamb.

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The Thatchers Arms

Hall Road, Mount Bures

Colchester C08 5AT

01787 227460

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