• 200g rack of lamb
  • 2 x black puddings, skin removed
  • 2 tbsp vegetable oil
  • 375 ml red wine
  • 250ml veal or beef stock
  • Salt and black pepper



James Martin

  • Lay out two sheets of cling film, place one rack on top of each sheet and put a black pudding on the flap side of the lamb, close to the eye of the meat. Roll the joints up as tightly as possible and then wrap tightly in the cling film and place in the fridge for 30 minutes to rest.
  • Remove the racks from the fridge and carefully cut away the cling film, trying not to unwrap the meat as you do so, and then tie up the lamb at one to two centimetre intervals with butcher’s twine or string. Chill in the fridge until needed.
  • When you are ready to cook, preheat the oven to 200°C (400°F), Gas 6.
  • Place a roasting tin over a medium heat and pour in the vegetable oil. Season the racks with salt and pepper and place in the tin, searing on all sides for one to two minutes or until evenly browned, then place in the oven and roast until the meat is cooked to your liking. Roast for eight to ten minutes if you prefer your lamb to be pink; 15–18 minutes for medium; and 20–25 for well done. As with all roasts, once cooked it is important to let the meat rest for four to five minutes before carving.
  • While the lamb is resting, pour away any excess fat from the roasting tin. Place the tin on the hob and add the red wine, then bring to the boil and reduce the cooking juices by three-quarters, stirring constantly to deglaze the tin. Pour in the stock and bring back up to the boil before straining through a sieve into a clean saucepan. Skim off any impurities from the top of the sauce and season with salt and pepper.
  • Remove the twine from the meat. The racks can each be cut into six, allowing three thick slices per portion to ensure the best texture in both meats. Arrange on plates, pouring over the sauce and serve with wilted chard and creamy potato mash.