Herb-crusted rack of lamb with pea and mint sauce


Herb-crusted rack of lamb with pea and mint sauce
Serves: 4
  • 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
  1. Place 1tbsp olive oil in a frying pan, heat and seal the lamb on all sides.
  2. Remove from heat and place in a roasting tray.
  3. Mix breadcrumbs and herbs with a little sea salt and black pepper.
  4. 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.
  5. Place in a pre-heated oven, 180C/Gas5, for 12-15 mins.
  6. Turn heat down to 160C/Gas3 and cook for 5-6 mins more.
  7. Rest for 5 mins before serving.
  8. For the sauce, melt butter in a frying pan and add the shallots.
  9. Fry for 2 mins.
  10. Remove from heat then add the frozen peas and coat in the butter and shallot mixture.
  11. Add the stock.
  12. Bring to the boil and simmer for 3 mins, remove from heat and add mint and cream.
  13. Place in a bowl and blend until chunky.
  14. Return to the pan and boil rapidly for 1 min more, reducing any excess liquid.
  15. To serve, arrange a bed of sauce on four plates and top with the racks of lamb.


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