roast lamb racks with lemon and marjoram cream and luigi’s poèlée


serves 8
8 racks of lamb, 4 bones in each, trimmed
(keep all trimmings to make a stock)
olive oil
salt and freshly ground black pepper

Luigi’s poèlée:
600g rosa tomatoes, washed
400g baby courgettes, washed, trimmed and thinly sliced 1 tablespoon finely chopped garlic
olive oil
salt and freshly ground black pepper

1 bunch of fresh marjoram (4 tablespoons chopped) juice of 1 large or 2 small lemons
60ml dry white wine
500ml cream and 100g butter

first make the poèlée:

heating a good splash of olive oil in a large fry- ing pan until the oil smokes. Flash-fry the courgettes, tossing constantly, then add the tomatoes. Don’t overcrowd the pan – rather fry in batches – as the courgettes must be golden-brown and the tomatoes must be cooked through. When the tomatoes are soft, add the garlic and fry for one minute. Pour everything out of the pan, including the oil, and fry the next batch. Keep aside and allow the flavours to mingle while you prepare everything else. This dish improves the longer it stands. Add salt and pepper before serving.

season the lamb:

generously all over with salt and pepper. Sear in a frying pan on high heat with a splash of olive oil so that it is brown on all sides. Place in a preheated oven at 180°C. Roast for 8 minutes if you want it medium; 10–12 minutes for medium. Remove from the pan and leave to rest for five minutes. Pour any juices from the roasting pan into the poèlée.

make the sauce:

bring the lemon juice and wine to the boil in a large pot. Add the cream and cook until it reduces by a third. Whisk in the cold, diced butter and chopped marjoram. Liquidise with a hand blender until it is frothy on top.


in soup plates so that all the juices mix. First ladle in some of the poèlée, including some of the oil. Top with slices of lamb and a swirl of lemon froth. The combined flavours are sharp, rich and delicious.