Summer marjoram is my desert island herb. If I was allowed only one herb to cook with, summer marjoram would be the one. It is great with lamb, chicken and turkey. I use it in dressings, relishes and salsas. Fish and vegetables also benefit from its smoky sweet flavour. If possible have some roast chicken stock to hand for the gravy in this recipe. It will make for an intense, rich and full flavour. The butter adds richness, shine and silkiness to the gravy. The butter is optional but I strongly urge you to try it. Most butchered racks of lamb have seven to eight ribs, so decide how many chops you wish to serve to your guests. I find that three are usually plenty and indeed two are often enough.

Ingredients

Serves 6 - 8

  • 2 racks of lamb, 6-7 chops per rack
  • 4 tabs of chopped marjoram or 1 teaspoon roasted and ground cumin seed
  • 1 - 2 cloves of garlic, crushed to a paste (optional)
  • 2 tabs of olive oil
  • 50g butter
  • 200 ml chicken

Method

  1. Preheat the oven to 220c / 425f.
  2. Mix the olive oil, garlic if using and half of the marjoram or cumin to form a paste. Lightly score the fat on top of the lamb, smear on the paste and season with salt and pepper. This can be done several hours ahead.
  3. Place the meat on a roasting pan and in the hot oven. For the racks, roast for 25-35 minutes, depending on the size of the racks of lamb and how well done you like your meat.
  4. Place the lamb on a serving dish and keep warm.
  5. Degrease the roasting pan and place on the heat. Deglaze the pan with the stock, whisking to dissolve any caramelized pan juices.
  6. Strain the liquid into a small saucepan and add the remaining marjoram and butter.
  7. Allow to come to a simmer and taste. If necessary simmer for a little longer to thicken the liquid a bit more and to concentrate the flavour. I like the consistency to be slightly syrupy and I serve just a little of the rich and concentrated juice.
  8. Carve the lamb and serve the sauce sparingly. Pass the extra sauce in a sauceboat.

To make Lamb with Wild Garlic:

As above, but replacing the marjoram with 8 tablespoons of wild garlic.