1 Micklegate

Experience the best authentic Italian cuisine in York from Silvano's. Available for bookings everyone is welcome, couples, families and large groups. Get in touch today on 01904 622 737

Roast rack of lamb alla lyonnaise

This month, Head Chef Silvano Scanu has chosen a simple rustic lamb dish which is surprisingly easy to make at home. You can actually make the whole dish in a simple roasting tray and save on washing up!

Roast rack of lamb alla lyonnaise(Serves 4)


  • 4 Racks of fresh Yorkshire Spring lamb
  • 2 White onions -sliced
  • Sprig of rosemary
  • Sprig of thyme
  • Pinch of rock salt and pepper
  • 2-3 Ladles beef demi-glaze
  • Breadcrumbs
  • Pinch of oregano
  • Pinch of dried mint
  • Sprig of parsley
  • 1 Glass of white wine
  • 4 Tablespoons Dijon mustard (1 tbls per rack of lamb)
  • 4 Tablespoons olive oil

    Filleto Ai Tartufo


    • 32oz Fillet Steak
    • 1 x Small black truffle
    • 4 x Slices Duck Fois-Gras
    • 1 x Dash Red Wine
    • 1/2 Pt Demi-Glaze Sauce
    • White Croutons


      1. 1. Slice the steaks to equal 8oz each, then pan-fry with a  few teaspoons of oil until both sides are golden.
      2. 2. Add to each fillet 1 slice of fois-gras on top.
      3. 3. Slice the truffle into 12 thin slices and add 3 to each fillet.
      4. 4. Finish with a dash of red wine and demi-glaze sauce
      5. 5. Serve each fillet with white crouton

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      1. Clean and trim the racks of lamb. Allow 5 chops per person.
      2. Season the racks with rock salt and freshly ground pepper and the rosemary and thyme.
      3. Seal the racks of lamb under a hot grill for 2 minutes on each side making sure that you turn them, until all sides are golden brown in colour.
      4. Place 3 tablespoons of olive oil into a large roasting tin. Place the racks into the tin and rub each one with 1 tablespoon of Dijon mustard.
      5. Combine the breadcrumbs, dried oregano, dried mint and parsley in a bowl. Use this mixture to coast each of the racks directly applying on top of the Dijon mustard.
      6. The racks can now be placed in the oven at 225F. Cook for 20-25 minutes according to how well you like your meat cooked. For very well done lamb, allow 30 minutes in the oven.
      7. Once cooked, remove the racks from the tray and leave to rest.
      8. Using the roasting tray, brown the sliced onions in 1 tablespoon of olive oil until golden. Add the glass of white wine and leave to reduce on a medium heat.
      9. Once the wine has reduced, add 2-3 ladles of beef demi-glaze a little at a time until reduced. This is the sauce you will serve with the lamb.
      10. Place each rack of lamb on a plate and serve with the sauce beside it. This dish is best served with boulangere potatoes, carrots Vichy and cauliflower gratin
      11. Bon Apetit!!
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