Ingredients

Ingredients For the lamb

• 1 x 600g/1lb 5oz rack of lamb, with 8 bones

• 1 tsp olive oil

• 1 garlic clove, peeled, crushed

• 100g/3½oz fresh thyme

• 50ml/2fl oz chicken stock

For the thyme sauce

• 200ml/7fl oz red wine

• 100ml/3½fl oz port

• 1 bunch fresh thyme

• 300ml/10½fl oz lamb stock

• 2 tsp caster sugar

• 100ml/3½fl oz chicken stock

For the sausage roll

• 2 x 175g/6oz lamb fillets

• 50g/2oz apricots, stones removed, flesh finely chopped

• 1 tbsp finely chopped fresh thyme

• 2 shallots, peeled, finely chopped

• 1 garlic clove, peeled, finely chopped

• 400g/14oz ready-rolled puff pastry

• 2 free-range eggs, beaten

For the garnish

• 50g/2oz peas

• 150g/5oz broad beans, out of their pods, inner membranes removed

• 8 asparagus spears, woody ends trimmed

• 50ml/2fl oz whipping cream

• 4-5 fresh mint leaves, finely chopped

• 50g/2oz samphire

• 1 tbsp unsalted butter

• 1 leek, sliced into rings

• 50g/2oz flour, seasoned with salt and freshly ground black pepper

• vegetable oil, for deep-frying

Specialist equipment

• meat mincer

Description

Recipe Uses 1 X 600g/1lb 5oz Rack Of Lamb, With 8 Bones, 1 Tsp Olive Oil, 1 Garlic Clove, Peeled, Crushed, 100g/3½oz Fresh Thyme, 50ml/2fl Oz Chicken...

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