I saw these nice little French-trimmed lamb loin racks in the butcher’s (Don Hayes in Staple Hill) and I had no choice except to buy them.
Little joints like this take hardly any time to cook, no more than 25 minutes at the outside if you want your lamb less-than pink.
I decided to do something with a Provençal flavour, so I par-boiled some cubes of potato and roasted these in very hot olive oil at 180C for about 20 minutes until they were beginning to colour nicely.
Then I added in the lamb, together with some fresh rosemary, halved cherry tomatoes and halved black olives and returned it to the oven for a further 20 minutes. At this point it was done to my liking.
I served the lamb and potatoes with some green beans and a simple Sauce Ravigote.
Sauce Ravigote is, as you can see, a green sauce, akin to the Italian Salsa Verde. There are several variations but the essentials are parsley, olive oil, capers, shallot, Dijon mustard and something acidic, either red wine vinegar or lemon juice. I also added a couple of anchovy fillets and some rocket leaves. Basically, you just whizz everything together in a blender and that is it.