Rack of lamb with Marsala Sauce

This is leftovers from Cooking Club. Rack of lamb is easy enough: heat the oven to 160C. While it heats, sprinkle the lamb with salt and black pepper, then brown in a hot pan with oil. Stick it on a baking tray lined with foil (saves cleaning!) and cook for 15-20 minutes depending how pink you like your meat. Take it out and let stand for 5 minutes before cutting into chops for serving.

The sauce was more complex and you need to start it long in advance. Finely chop about three cloves of garlic and soften them in a little oil. Then add 1 cup of marsala and 1 cup of stock. We used canned lamb stock, but you could as easily use chicken. Just strain out any bits of meat that may be in it before using. Stir in 1 tablespoon of tomato puree and about two tablespoons of red wine.Bring it to the boil, and then turn it onto simmer and reduce it down to about 1/3 to 1/4 of the original volume. Beat in a knob of butter and stir in some flat-leaf parsley and your sauce is ready!

I served this with the leftover green peas, double-shelled broad beans and peeled cherry tomatoes. Yes I know the peas and beans aren't on the food list, but that's what we had so that's what I ate. This would be nice with fresh asparagus, tomato and green beans or sugar snaps, which is what I will recommend for you!