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Herb-Crusted Rack of Lamb with Pea, Mint and Shallot Sauce

Herb-Crusted Rack of Lamb with Pea, Mint and Shallot Sauce
Preparation time
Logo Thanks to Yes Peas !
Preparation time

Ingredients

  • 4x3 bone French trimmed racks of lamb
  • 2 tablespoons olive oil
  • 100 g fine fresh breadcrumbs
  • 1 tablespoon parsley (finely chopped)
  • 1 tablespoon basil (finely chopped)
  • 1 rosemary (finely chopped)
  • Sea salt and freshly ground black pepper
  • 4 tablespoons Dijon mustard (heaped spoon)
  • 50 g butter (melted)
  • Sauce:
  • 50 g butter
  • 100 g shallots (peeled and finely diced)
  • 350 g frozen peas
    Deliciously Tender Garden Peas
  • 100 ml good vegetable stock
  • 2 tablespoons mint (finely chopped)
  • 1 tablespoon double cream

Method

  1. Preheat the oven to 90°C/375°F/Gas Mark 5.
  2. Place one tablespoon of olive oil in a frying pan and heat.
  3. Seal the racks of lamb on both sides. Remove from the heat and place in a roasting tray.
  4. Mix the breadcrumbs and chopped herbs together with a little sea salt and black pepper. Spread each rack with 1 teaspoon of mustard and press plenty of the breadcrumb mix onto each rack. Mix the melted butter and the remaining olive oil and drizzle over the herb-crusted meat.
  5. Place in the preheated oven for 12-15 minutes then turn the heat down to 170ºC/325°F/Gas Mark 3 and cook for a further 5-6 minutes. Allow to rest for approximately 5 minutes before serving with the pea sauce.
  6. For the sauce, melt the butter in a frying pan and add the shallots. Fry for 2 minutes. Remove from the heat then add the frozen peas and coat in the butter and shallot mixture. Add the vegetable stock. Bring to the boil and simmer for 3 minutes, remove from the heat and add the chopped mint and the double cream. Place into a bowl and blend until chunky. Return to the pan and boil rapidly for a further minute to reduce any excess liquid.
  7. To serve, arrange a bed of sauce on four plates and top with the racks of lamb.
Serving tip

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)

Tags

dinner

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 604 Kcal 42 g 23 g 4 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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