- 3 racks of lamb containing at least 6 cutlets each, chined
- 2tbsp sundried tomato paste
- 55g (2oz) butter
- 85g (3oz) breadcrumbs made from sundried tomato foccacia
- 3 garlic cloves, thinly sliced
- 3tbsp chopped mixed fresh herbs (marjoram, basil and parsley), to garnish
- for the red pepper sauce
- a 400g can of pimentos, drained
- 2 spring onions, chopped
- 150ml (¼pt) double cream
- for the polenta
- a 500g block of pre-cooked polenta, drained
- 4tbsp olive oil
- for the griddled asparagus
- 2tbsp olive oil
- 450g (1lb) medium asparagus spears, trimmed, halved and blanched
Preheat the oven to 220 C, 425 F, gas 7. Trim the excess fat from the lamb and smear with sundried tomato paste. Heat the butter in a large frying pan and cook the racks of lamb individually until golden all over. Transfer to a roasting tin.
n a bowl, mix together the breadcrumbs, garlic and herbs and press the mixture on to the fatty side of the meat. Roast the lamb for 25 minutes if you like it rare, 35 minutes if you like it medium rare, and 45 minutes for well done. Cover with foil and allow to stand for 5 to 10 minutes before carving.
Meanwhile, to make the red pepper sauce, roughly chop the pimentos, tip them into a pan with the onions and cream and slowly bring to the boil. Blend in a food processor until smooth, then tip back into the pan ready to reheat before serving.
Halve the polenta, then cut each half into 5 thin slices. Cut these in half diagonally so you have 20 triangles and season. Heat the griddle with half the oil and cook the triangles for 2 to 3 minutes on each side, adding more oil as necessary. Transfer to a roasting tin, cover with foil and keep warm in the preheated oven while cooking the remaining polenta and asparagus.
To cook the asparagus, brush the griddle with the oil and sear for 2 to 3 minutes on each side, depending on the thickness.
To serve, place 2 triangles of polenta and a handful of asparagus on each plate then top with 3 lamb cutlets. Pour the red pepper sauce around the cutlets and season.