« Quick Roast Lamb with Minty Pesto »

Make this very special, but speedy roast to celebrate Easter.

Serves 6

Takes 30 mins + resting time

Ingredients:

• 4tbsp EPC Organic Spicy Onion Chutney
• 2 or 3 racks of lamb (6 chops on each, allow 2-3 per person depending on appetites)
• 9 slices Serrano ham
• 1tbsp EPC Organic Mint Sauce
• 25g whole blanched almonds, crushed in a bag with a rolling pin
• 2tbsp olive oil

Method:

1. Heat the oven to Mark 6/200°C. Brush the chutney over the lamb racks and put on a baking tray. Wrap the ham around the meaty part of the rack and roast for 20 mins for medium or 25 mins for well done. Remove from the oven and leave to rest for 10 mins before carving.
2. Mix the mint sauce, almonds and oil with salt and black pepper, and serve with the lamb.

Cheat’s side dishes…

Steam baby carrots and green beans until tender, put in a frying pan with 2tbsp EPC Honey & Mustard Dressing, a knob of butter and seasoning. Heat until the vegetables have a sticky glaze.

Stir 1tsp Very Lazy Garlic Paste into a heated 400g pack of mashed potato.

Add A Couple of spoonfuls of English Provender Organic Mint Sauce to a small tub of crème fraîche or natural yogurt for a fresh-tasting sauce to serve with lamb chops or curries.