4 tbsp olive oil
2 racks of lamb with four bones each, French trimmed – butcher can do this for you or from supermarket usually already done
2 garlic cloves, roughly chopped
A handful basil
35 g pine nuts
20 g parmesan, grated
handful dry breadcrumbs
2 tbsp Dijon mustard
4 medium carrots, finely diced
1 large onion, finely diced
3 sticks celery, finely diced
200 ml Masala
150 ml chicken stock
125 g puy lentils, or 250 g if pre-cooked
handful flat leaf parsley, chopped
Heat 1 tbsp of the olive oil in a large frying pan. Season the lamb with salt & pepper and then put fat side down into the pan. Fry until the skin has turned a deep golden colour. Remove from the pan and leave to cool while you make the pesto.
Place the garlic, basil leaves and pine nuts into a food processor, and blitz until it forms a rough paste. Tip into a mixing bowl. Add the grated parmesan and breadcrumbs season with salt & pepper. Use a splash of olive oil and stir to bring it all together into a pesto.
Preheat the oven to 200C/gas 6. Brush the lamb with 1 tbsp of the Dijon mustard and then pat the pesto mixture on to form a crust, pressing it on with your hands. Put the lamb into a roasting tin and then into the hot oven and cook for 12-15 mins. Remove and rest briefly.
Heat the remaining olive oil in the pan you cooked the lamb in, and gently fry the carrots, onion and celery. Add the Marsala and a cupful of stock to make a gravy. Add the lentils and follow the cooking instructions on the pack, if using precoked then cook for a few minutes until some of the gravey is absorbed. Then fold through the chopped parsley and a teaspoon of Dijon mustard.
To serve, slice the lamb cutlets and serve on a bed of the lentils. If you’re not into lentils you can always serve this with some veg and roasted new potatoes instead, and just allow the gravy to simmer down and thicken a bit after you add the stock and Marsala.