GARLIC LAMB WITH CHESTNUT & TOMATO RELISH

HANDS-ON TIME 15MIN. COOKING TIME AROUND 25–35MIN. SERVES 6 ✶✶ 3 garlic cloves, crushed ✶✶ 3 racks of lamb, trimmed – around 900g (2lb), see GH Tip ✶✶ 1tbsp Dijon mustard ✶✶75g (3oz) pancetta, chopped ✶✶ 100ml (3½fl oz) extra virgin olive oil ✶✶ 175g (6oz) cooked, peeled chestnuts, roughly chopped ✶✶75g (3oz) sunblush tomatoes ✶✶2tsp caster sugar ✶✶2tbsp balsamic vinegar ✶✶4tbsp chopped fresh flat-leafed parsley 1 Preheat the oven to its highest setting – around 240°C (220°C fan) mark 9. Rub the garlic all over the lamb and spread the upper fat side with 2tsp mustard. 2 Put the lamb racks into a shallow flameproof roasting tin, just big enough to hold them, and press the pancetta into the mustard – don’t worry if a few bits fall off. Drizzle 1-2tbsp olive oil over the lamb and cook for 15-20min for…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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