New Roasted Rack Lamb


Author: Philippe Mouchel of Philippe Restaurant


For the lamb:

  • 2 racks of lamb, trimmed
  • 10 grams grapeseed oil
  • 30 grams butter
  • 1 clove garlic
  • Sprig of thyme
  • Salt and Espelette pepper

For the vegetables:

  • 2 carrots, sliced
  • 1 stick celery, sliced
  • 4 pearl onions
  • 12 baby turnips
  • 60 grams shelled broad beans
  • 50 grams shelled green peas
  • 30 grams butter
  • Tsp of sugar
  • Pinch of salt and pepper

For the basil aioli:

  • 120 grams Port Mahon Aioli
  • Small bunch of basil leaves

Cooking Method


  1. Preheat oven to 200 degrees Celcius.
  2. Season the lamb with salt and Espelette pepper.
  3. Heat a large sauté pan over medium high heat with a tbsp of grapeseed oil.
  4. Add lamb with the fat side down, and sear for 2 minutes or until a light brown colour.
  5. Put lamb in oven with garlic, thyme and 30 grams butter. Cook for 5 minutes in oven, whilst turning and basting.
  6. Remove pan from oven, transfer to resting rack, and let rest in warm place for 15 minutes.


  1. Place the vegetables in a saucepan, add enough water to cover.
  2. Add 30 grams of butter, tsp of sugar and pinch of salt and pepper. Reduce to a simmer and cook for 10 minutes, or until the liquid has evaporated and the vegetables are tender and glazed.

Basil aioli:

  1. Remove basil leaves from stalks, wash.
  2. Blanch the leaves in a pot of boiling water, then drain, refresh in iced water, and drain again.
  3. In a blender, puree the basil and Port Mahon Aioli until smooth, and light green in colour.

To serve the lamb:

  1. Arrange the lamb and vegetables on 4 warm dinner plates and serve with basil aioli on the side.
  2. Garnish with basil leaves.