This recipe is a must for every busy mum. Although taken from the quirky recipe book “How To Feed Your Man” we thing this will be a huge hit with the kids too. 

“Now for this lamb you will need all the usual suspects for the marinade, which will then become a lovely gravy… You literally start this lamb 20 minutes before you serve, so have everything else ready. If you are making salads, then dress the avocado and tomato, but not the green till the last minute. I have served this many times without potatoes or rice, but if you like, throw a few sweet potatoes in a moderate oven as soon as and before anything as they take a couple of hours, and serve them with lashings of butter! Have your strawberries all ready in pretty little bowls, and cream gently whipped.” Stasha Palos.

Serves 3-4

Cooking Time: 20 Mins

What You’ll Need: 

• 3 or 4 baby racks of Lamb
• 4 fluid ounces Kikkoman Teriyaki Marinade
• 2 tablespoons Dijon Mustard
• 3 fluid oz Olive Oil
• 1½ to 2 juicy lemons
• Couple sprigs of thyme, or rosemary or even oregano
• Black pepper
• Little salt just before cooking

 What To Do:

1. Pre-heat your oven to 200ºC/400ºF/Gas Mark 6.
2. Make the marinade in a large, flat dish so your lamb can sit pretty in it. Make sure you really give them a good Swedish massage, and even a little prick with a fork here and there to really let those flavours sink in.  When you’re ready to start, and your oven is nice and hot, make sure you have a smallish oven tray also hot in your oven ready to receive these little lambs.
3. Pre-heat a large frying pan, and when it’s smoking hot, place your lamb racks in the pan, and allow them to brown up nicely, but watch them …
4. 5 minutes or so later, take the hot oven tray out of the oven, put the racks in, and pour over the marinade…
5. Into the oven it goes, for 10 minutes.
6. After the 10 is up (don’t panic, I know it does not seem a lot, but it is just right, these are only little guys), take the lamb out, and what I do is place the racks straight onto a lovely chopping board, and spoon a little gravy over each one, and pour the rest of the gravy into a sauce boat should needs be.
7. Leave them to settle for 5 minutes, call your guests to the table, and present your lovely lamb on the chopping board, and proceed to carve the racks at the table.

Recipe from “How To Feed Your Man” by Stasha Palos.