Rack of lamb with new potatoes, pink grapefruit and honey sauce recipe

Preheat the oven to 220°C/fan200°C/gas 7. Heat half the oil in a large frying pan over a medium heat. Add the lamb trimmings and fry for 5 minutes, until golden. Add the shallot, tomato, garlic, rosemary and stock, bring to the boil and cook for 5-6 minutes or until reduced by half. Skim off any fat, then stir in the honey. Season and keep hot over a low heat.

Meanwhile, heat the remaining oil in a large roasting tin over a medium-high heat. Season the lamb, add to the pan and cook for 2-3 minutes each side, to seal and brown. Transfer to the oven and cook for 12-15 minutes, until the skin is crisp and the meat medium-rare (you can cook it for longer if you prefer). Cover the lamb racks with foil, set aside for 5 minutes, then slice into cutlets.

Meanwhile, cook the new potatoes in boiling, salted water for 15 minutes or until tender. Drain. Strain the sauce into a jug, discarding the solids.

Spoon the cooked new potatoes, grapefruit segments and melon wedges onto 4 warm serving plates, then arrange 3 lamb cutlets on top of each. Drizzle with the honey sauce and garnish with the small rosemary sprigs to serve.