Recipe of the month: February

Asian BBQ lamb rack, Szechuan jus, mint mustard, purple sprouting broccoli and crispy potato gratin

Serves 2-4


The best part about this recipe is that it is adaptable. The lamb marinade could easily be transferred to any cut and be cooked over hot coals on the BBQ. This adds a great smoky flavour and a caramelised char to the lamb fat. It may seem like it is a hard dish to recreate but it only requires a small amount of preparation. The mint mustard is a great complement to any barbequed meat and pairs equally well with the crispy, cheese potatoes that are a true indulgence. Prepare yourselves for this heavy hitting spring fusion dish.


  • 1, 6-bone rack of lamb

  • 8 Purple sprouting broccoli

Asian BBQ marinade:

  • 90ml hoisin sauce

  • 30ml rice vinegar

  • 15ml fish sauce

  • 15ml soy sauce

  • 60ml shallot, minced

  • 2 garlic cloves

  • 15g ginger, grated.

  • 1tspn five spice

  • 60g caster sugar

Szechuan jus:

  • 1 tsp Szechuan peppercorns, crushed

  • 1 shallot, chopped

  • 2 garlic cloves, minced

  • 1 sprig of thyme

  • 8 tbsp olive oil

  • 100ml red wine

  • 500ml veal or chicken stock

Mint mustard:

  • Salt and pepper

  • 3 tbsp. whole grain mustard

  • 2 tbsp. white wine vinegar

  • 2 tbsp. honey

  • 1 tbsp horseradish sauce

  • 10 mint leaves

Potato gratin:

  • 4 King Edward/Maris piper or kennebecs potatoes.

  • 200g block of parmesan grated

  • 150ml full fat milk

  • 150ml double cream

  • 2 thyme sprigs

  • Salt and pepper to taste

  • Block of butter


Lamb rack marinade:

For the best result, visit your local butchers and ask for a 6-bone rack of lamb that has been French trimmed.

This recipe requires some work from the day before. Begin equally slicing the lamb rack in half, so each half has 3 ribs. Score the fat of the lamb in a crisscross pattern to help speed up this process. Mix al