This recipe is for a lamb guard of honour with a cranberry stuffing and a port glaze.

What Is A Lamb Guard Of Honour?

Two racks of lamb tied together when stood facing each other, with the bones interlaced is know as a “Guard of Honour”. This is because the bones (which are typically french trimmed) curve towards each other forming an arch that is very reminiscent  of  the military version where swords are raised to form an arch.

In our version below the two racks are tied together which creates a space that is ideal for stuffing.

The ingredients below will serve six people. Allow 15 minutes for preparation and 50 minutes for the cooking.

Ingredients For Lamb Guard of Honour

Lamb guard of honour from Morley Butchers
Salt and freshly milled black pepper
15ml/1tbsp oil

Cranberry stuffing:
50g/2oz pancetta or streaky bacon from Morley Butchers, roughly chopped
45ml/3tbsp freshly chopped chives
90ml/6tbsp fresh breadcrumbs
25g/1oz dried cranberries, soaked in 150ml/¼pint Port
15ml/1tbsp freshly chopped rosemary

Cooking Method For Lamb Guard of Honour

Soak the cranberries in the port for at least 12 hours or overnight

While you are prearing the stuffing preheat your oven to Gas mark 4-5, 180-190°C,350-375°F. Remember to remove the meat from the fridge before cooking so it can come to room temperature.

Drain the cranberries, reserving the Port.

Cook the pancetta or bacon in a large non stick frying pan for 2-3 minutes. Combine with the cranberries and the remaining stuffing ingredients in a large bowl. Season with pepper – the bacon will probably provide enough salt.

Next season the meat on all sides. Using the same frying pan as used for the bacon heat the oil and  brown the racks on each side allow about 1-2 minutes on each side. Remove from the pan and rest on a clean chopping board.

Position the racks together, forming an arch with the bones interlocking. Now stuff the cavity with the cranberry stuffing mixture. Tie the whole parcel together with string.

Cooking tip: Cover the bones ends with foil – they will not look so good if the ends burn.

Medium rare will need about 25 minutes of cooking. Times will vary according to the size and thickness of the racks so keep a close eye on the meat whilst cooking. 10 minutes before the end of the cooking time brush the meat with some of the reserved Port.

When done allow the meat to rest in a warm spot with a foil cover before carving.

Place the remaining Port and any cooking juices into a saucepan, bring to the boil and gently simmer allowing the liquid to reduce.

Slice the guard of honour – two chops per person and serve with mini roast potatoes, seasonal vegetables and the Port jus.

This recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes