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1
Take the rack of lamb out of the fridge 1-2 hours before cooking.
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2
Slice a lattice pattern into the side with the fat on.
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3
Season it all over with salt and pepper.
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4
Cut the potatoes into bite-sized chunks and the broccoli into small pieces.
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5
Boil until still a little firm.
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6
Add a little vegetable oil to a frying pan and cook the meat on the fat-side first on a medium heat.
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7
After 2 minutes turn the heat down to low and cook carefully.
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8
When the fat-side has crisped up, cook the other side of the meat in the same way.
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9
Don't cook the sides at this point.
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10
When both surfaces of the meat are crispy it's ready for the next step.
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11
Take the meat out of the pan and add the potatoes into it instead.
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12
Season with salt and cook on a high heat.
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13
Place the potatoes on a heat-resistant plate and lay the 2 sprigs of rosemary on top.
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14
Place the rack of lamb on top of that with the fat-side up.
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15
Bake for 7-8 minutes in an oven preheated to 180-190C.
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16
Take everything out of the oven and remove the meat.
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17
Mix the broccoli with the potatoes, put the meat back on top and cook in the oven again for a further 8 minutes.
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18
Cover everything with a sheet of aluminium foil to keep the heat in for 10-20 minutes.
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19
Make the sauce in this time.
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20
[The Sauce] Add the ingredients marked with into the same frying pan that the meat was in and place on a medium heat.
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21
Once fragrant, turn to a high heat, add the white wine vinegar, reduce everything down, then add in the white wine.
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22
Adjust the flavour with the chicken soup stock granules and soy sauce.
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23
Cut the meat just before serving and pour over the sauce to complete.
