• 1 decent sized bag of pork scratchings ( I used the ones in M & S as they are bigger than your average
  • pub snack sized ones)
  • 2 stalks of rosemary chopped finely
  • leaves from a couple of stalks of thyme chopped finely
  • 2 cloves garlic finely chopped
  • 1 nob of butter
  • 1 jar horseradish and dijon mustard ( I used M & S one but you could just use normal dijon mustard)
  • 500g roughly lamb rack



Smash the pork scratchings to within an inch of it’s life in the packet with a rolling pin or other heavy object.You could also blitz it if you have a food processor. Mix together the fine scratching dust with a small knob of butter to help bind, the chopped herbs, garlic, salt and pepper in a bowl.

Make a crosshatch in the skin of the lamb rack and cook for 2-3 minutes each side in a hot pan. Remove from the pan and let cool for a minute to touch before giving a nice slather of the horseradish and mustard on the skin. Then take the the herb and scratching mixture and pack it onto the crosshatches and mustard coated skin.

Place in the Oven on 200c for around 25 minutes depending on size and power of oven. Remove from the oven and let rest for around 10 minutes and carve between each rib to allow you to gnaw at the gorgeous pink flesh and crust with your hands. No knife and fork needed.