Herb-crusted rack of lamb with pea and mint sauce
Serves: 4
Ingredients
- 2 tbsp olive oil
- 4 x 3-cutlet mini French-trimmed racks of lamb
- 100g fine fresh breadcrumbs
- 1 tbsp chopped parsley
- 1 tbsp freshly chopped basil
- 1dsp freshly chopped rosemary
- sea salt and ground black pepper
- 4 heaped tsp good quality Dijon mustard (1 per rack)
- 50g melted butter
- 2 tbsp olive oil
- For the sauce
- 50g butter
- 100g shallots, peeled and diced
- 350g frozen peas
- 100ml good vegetable stock
- 2 tbsp freshly chopped mint
- 1 good tbsp double cream
Method
- Place 1tbsp olive oil in a frying pan, heat and seal the lamb on all sides.
- Remove from heat and place in a roasting tray.
- Mix breadcrumbs and herbs with a little sea salt and black pepper.
- Spread each rack with 1 tsp mustard and press plenty of the breadcrumb mix onto each. Melt butter and remaining oil and drizzle over the herb-crusted meat.
- Place in a pre-heated oven, 180C/Gas5, for 12-15 mins.
- Turn heat down to 160C/Gas3 and cook for 5-6 mins more.
- Rest for 5 mins before serving.
- For the sauce, melt butter in a frying pan and add the shallots.
- Fry for 2 mins.
- Remove from heat then add the frozen peas and coat in the butter and shallot mixture.
- Add the stock.
- Bring to the boil and simmer for 3 mins, remove from heat and add mint and cream.
- Place in a bowl and blend until chunky.
- Return to the pan and boil rapidly for 1 min more, reducing any excess liquid.
- To serve, arrange a bed of sauce on four plates and top with the racks of lamb.
