Fatty meats such as lamb cook incredibly well in Roccbox and this is a great one pan recipe to make the most of some delicious spring/summer produce…
Combine all the herb crust ingredients in a food processor with a little seasoning and blitz to combine before setting aside.
Rub the lamb rack all over with olive oil and season well. Place the lamb in a cold pan, fat side down and pop into Roccbox. You’ll want to rotate the lamb 180 degrees at regular intervals to avoid the bones blackening too much – or foil these if the presentation is a massive concern!
The cooking times will vary depending on the size of the rack, but around 15 minutes should do it!
When the time is up, add the butter, garlic and rosemary to the pan and cook for a further 2 minutes. Then flip the lamb over, basting with the tasty buttery goodness and return to Roccbox for a further minute or 2 to finish cooking the fat.
Leave the lamb to rest. As above, the cooking times will vary depending on the size of the lamb, but an internal temperature of around 54 degrees at this point should be good for medium/rare.
Either using a clean pan or wiping out the lamb pan, add the bacon with a lug of olive oil and pop back in Roccbox for 3-4 minutes, moving and shaking regularly. Once this has begun to crisp, add the shallot, garlic and potatoes. Mix well and return to Roccbox for 2-3 minutes.
Add the chicken stock and the peas, stir again and return to the heat for 2 minutes to allow the stock to reduce slightly.
Remove the pan and add the diced butter, stirring thoroughly to emulsify. Fold in the gem lettuce leaves and return to Roccbox for a final 2 minutes.
Chuck in the chopped mint, check the seasoning and set to one side.
You will now need to turn Roccbox down to its lowest setting using the gas burner or reduce the size of your flame with the wood burner by reducing the amount of kindling fed into the hopper.
Brush the fat side of the lamb rack with the Dijon mustard and press the herb crust down firmly ensuring all the fat is covered.
Pop the lamb, herb crust facing up back in the pan and into the oven until the crust goes a nice toasted brown.
Remove the lamb, carve and serve!