I was lucky enough to be given half a rack of mutton by Hugh after our Lamb and Mutton in a day course that we run at River cottage HQ.
I made this dish at home that night.
If you cant get hold of mutton a rack of lamb or hoggit will be fine.
Serves
Four People
Ingredients
Method
Peel and slice the potatoes in to 1cm thick rounds.
Bring a pan of lightly salted water to the boil. Add the potatoes and cook for 5 minutes.
Drain the potatoes in a colander.
Place the rack in a medium sized roasting tin.
Scatter the potatoes around it with the anchovies, garlic and rosemary. Season the whole lot well with salt and pepper and trickle with olive oil.
Roast for 15 minutes in the top oven reading ‘very hot’. Drop to the lower oven and continue to cook for a further 15 mins.
Remove the rack of mutton. place the tray back into the top oven to crisp the potatoes up. This will take about 10 minutes, by which time, the mutton will have had a chance to rest.
Serve with steamed purple sprouting or winter salad leaves.
Share — 
