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

Preparation time
'
Nr of servings
0
Difficulty Level

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

Logo Thanks to Yes Peas !
Preparation time
'
Nr of servings
0
Difficulty Level

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
100 
ml 
good vegetable stock
2 
tablespoons 
mint (finely chopped)
1 
tablespoon 
double cream

Preparation

  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)

Info per serving

KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
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.