Ingredients
For the racks of mutton
2 x 6-rib racks mutton, chined (cut along the backbone) and trimmed of all fat
large sprig each fresh thyme and rosemary
4 garlic cloves, sliced
450ml/16fl oz organic rapeseed oil, plus a little extra
salt and freshly ground black pepper
For the mutton 'park railings'
100ml/3½fl oz organic rapeseed oil
2 onions, very finely chopped
2 carrots, very finely chopped
½ head of celery, very finely chopped
2 leeks, very finely chopped
1 head of garlic, lightly crushed
375ml/13fl oz dry white wine
1 mutton breast, trimmed of all skin
water, to cover
plain flour, for coating
3 medium free-range eggs, beaten
200g/7oz fresh white breadcrumbs, seasoned with salt and freshly ground black pepper
vegetable oil, for frying
For the relish
75g/2¾oz can anchovies, drained and chopped
2 tbsp extra-fine capers, plus a little of their vinegar
150ml/¼ pint organic rapeseed oil
½-¾ tsp English mustard powder
squeeze lemon juice
2 tbsp each very finely sliced fresh flatleaf parsley, basil and mint
To serve
12-16 small new potatoes, scrubbed
few sprigs fresh mint
750g/1lb 10oz fresh broad beans, podded
knob of butter
salt and freshly ground black pepper
100ml/3½fl oz mutton jus, made as Mark's duck jus (see Mark's Salad of duck livers), but using mutton bones in place of the duck carcass and white wine in place of red wine, or 100ml/3½fl oz gravy leftover from a lamb roast, warmed for serving
Method
1. For the racks of mutton, place the racks of mutton into a strong plastic bag with the herbs and sliced garlic. Pour over the rapeseed oil to cover the meat. Seal and shake the bag, then leave in the fridge overnight.
2. The next day, preheat the oven to 180C/350F/Gas 4.
3. For the mutton 'park railings', heat the rapeseed oil in a large, heavy-based flameproof casserole until hot. Add the vegetables and the garlic and cook over a medium to high heat until lightly browned. Pour in the wine and stir well, then place the breast of mutton on top of the vegetables. Add enough cold water to cover the meat. Bring to a simmer, then cover the casserole with a lid. Transfer to the oven and braise for two hours, or until the meat is meltingly tender.
4. Take the breast out of the liquid and twist and pull out the bones while the meat is still warm. Place the meat between two sheets of greaseproof paper, put heavy weights on top to flatten it and leave for 3-5 hours. After pressing, cut the meat into eight long strips (traditionally called park railings), each about 12.5cm/5in long and 2cm/1in wide.
5. For the relish, place all the relish ingredients except the herbs into a bowl and stir.
6. Place the potatoes and mint into a pan of salted boiling water, reduce the heat and simmer for 10-12 minutes, or until tender. Drain and set aside.
7. Place the broad beans into a pan of salted boiling water and blanch for two minutes, then drain and refresh in iced water. Drain again and peel off the skins, then set aside.
8. Preheat the oven to 220-230C/425-450F/Gas 7-8.
9. Remove the racks of mutton from the plastic bag and season with salt and freshly ground black pepper. Heat a heavy ovenproof frying pan until hot, add a splash of oil and cook the racks until evenly browned all over. Transfer to the oven and cook for 8-10 minutes, or until cooked to your liking. Remove the racks from the oven, cover them loosely with foil and leave to rest in a warm place for 10-15 minutes to become evenly pink.
10. Meanwhile, dredge the mutton 'park railings' in the flour, then dip into the beaten egg, then the breadcrumbs, to coat completely.
11. Pour the vegetable oil into a deep, heavy-bottomed pan to a depth of 2.5-5cm/1-2in (enough to cover the mutton pieces) and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the mutton pieces for 2-3 minutes, or until crisp and golden-brown.
12. Meanwhile, reheat the potatoes and broad beans together in a pan with a little butter, a drop of water and salt and freshly ground black pepper, to taste. Mix the herbs into the relish and season, to taste, with salt and freshly ground black pepper.
13. To serve, carve one of the mutton racks into three sets of double cutlets and the other rack into one double cutlet and four single cutlets. Place three cutlets on each plate by slotting the bone of a single cutlet between the two bones of a double cutlet. Criss-cross two mutton 'park railings' in front of the linked cutlets, then place the broad beans and potatoes onto the plate, along with a spoonful of the relish. Serve with the warm mutton jus.
