How to Cook the Perfect Roast Lamb with Chef Adam Byatt
Michelin-starred chef Adam Byatt, who oversees Charlie’s the classic British restaurant at Brown’s Hotel, shares his method and tips for cooking the perfect roast lamb.
Lamb season has officially begun. While lamb is at its most tender in May and June, Spring lamb is fantastic for roasting. We asked Adam Byatt, Chef Director of Food and Beverage at Brown’s Hotel in Mayfair, where he oversees Charlie’s, to show us how to make the most of this seasonal meat at home.
“Cooking a rack of lamb - or even a small leg - over the top of a pan of boulangère potatoes,” says Adam, “is brilliant for a foolproof and delicious Sunday lunch lamb dish.” It is, in his opinion, “Perfect for Easter.” Just don’t forget the mint sauce (recipe below).
As well as his role at Brown's, Adam is also the owner of Trinity, Upstairs, Bistro Union and Outside. Trinity holds a Michelin Star, three AA rosettes and numerous other accolades. So if you're looking for the best advice on how to make the perfect roast lamb for your next Sunday lunch, you have come to the right place.
"A foolproof and delicious Sunday lunch lamb dish"
Recipe: Roast Lamb on Boulangere Potatoes by Chef Adam Byatt
- Rack of lamb, 3 to 4 ribs per person
- Potatoes, 2 per person and 1 for the pot
- Onions, sliced
- Chicken stock
- Salt and pepper to season
- Seal off the lamb rack, fat side down then remove from the pan
- Layer up the pan with thinly sliced potatoes, cooked sliced onions and good chicken stock, seasoning between each layer
- Preheat the oven to 180c
- Once the pan is full, cook the potatoes in the oven for 40 minutes
- Place the sealed lamb rack onto the potatoes for the last 20 minutes
- Rest the dish for 15 minutes before carving and serving
Adam’s recipe for the best mint sauce
- White wine vinegar 100ml
- Sugar 100g
- Water 100ml
- Bunch of mint leaves
- Bunch of lovage
- 1 shallot
- A few capers
- Pour 100ml of white wine vinegar in a pan with 100g sugar and 100ml water
- Boil and reduce this by half
- Allow to cool
- Chop a whole bunch of mint, not too fine
- Chop half a bunch of lovage and a shallot, nice and fine
- Now combine all of this with the liquid you prepared and add a few capers
For more information or to book Charlie's, the beautiful wood panelled restaurant at Brown’s Hotel in London, please email firstname.lastname@example.org or call +44 (0)20 7518 4004.