Were you to ask my children to describe their favourite dinner, it would be rack of lamb with roast potatoes. Despite its cost (and it is expensive), their mother and I make sure they have it on a regular basis, just to see the joy on their faces when it’s served up and the following vigour with which they attack each piece. Audrey finishes hers before touching anything else on her plate. Eliza, by contrast, leaves the lamb till last.

I cook them the same way for my children as I would for anyone else. They must be pink in the middle. If your guest likes meat well done, choose another cut.

Ready

• A rack of lamb, trimmed
• Salt and pepper
• 2 Tbsp olive oil
• 2 shallots (sliced)
• 4 cups of port
• 4 cups of chicken or lamb broth

Set

• Skillet (oven suitable if possible)
• Pan
• Sieve

Go

1. Preheat your oven to 400°F.
2. Season the lamb.
3. Heat the skillet and then add 1 Tbsp of oil.
4. Brown the rack of lamb 2 minutes on each side and then place the skillet in the oven for about 12 minutes. (If your skillet is not oven-proof, transfer to a roasting dish.)
5. Remove the lamb and transfer the rack to a plate, cover loosely with foil. The lamb should rest for at least 10 minutes.
6. While the lamb is cooking (or before) fry the shallots in the remaining olive oil until they begin to brown.
7. Add the port. Reduce the liquour by half.
8. Add the broth and reduce again by about half.
9. Strain the sauce through a fine sieve into a clean pan.
10. Off the heat, whisk in the butter.
11. Slice the rack. Serve with a little sauce drizzled over the lamb.

What you should know

Supermarkets sell their lamb already trimmed. If you buy it from a butcher, I am sure he or she will be happy to prep it for you.

You can deglaze the skillet in which the lamb was cooked with a little port and a knob of butter. Transfer this to the sauce to add extra flavour.