Another Sunday roast, this time a rack of lamb, with a rather nice mint and almond side. Now I’ve got the hang of roasts it’s all pretty simple, it’s just a matter of timing really.

With the potatoes par-boiled and the sauce made, it’s just a matter of roasting the potatoes in a hot oven, and roasting the lamb in a very low one.

Once that’s done the lamb gets fried up to add some colour, although the lack of fat on the ribs meant this was more for show than properly crisping up fat. At the same time some greens get fried up.

So my timing wasn’t perfect: I forgot time to let the mean rest. That didn’t seem to matter though, the lamb was nice and pink, and very tasty with the sauce.