Herb Crusted Rack of Lamb with Pea, Mint and Shallot Sauce
Serves 4
Ingredients
- 4 x 3 bone French trimmed racks of lamb
- 100g fine fresh breadcrumbs
- 1 tbsp parsley, finely chopped
- 1 tbsp basil, finely chopped
- ½ tbsp rosemary, finely chopped
- 2 tbsp Dijon mustard
- 50g butter, melted
- 2 tbsp olive oil
Sauce
- 50g butter
- 2 shallots, peeled and finely diced
- 350g frozen peas
- 100ml vegetable stock
- 1 tbsp double cream
- 2 tbsp mint, finely chopped
Preheat the oven to 200°C/400°F/Gas Mark 6
Method:
Heat 1 tablespoon of the olive oil in a heavy based frying pan and brown the racks of lamb on all sides. Remove from the pan and place in a roasting tin. Mix the breadcrumbs with the chopped herbs and season with sea salt and black pepper. Spread each rack of lamb with a little mustard, and press the herb breadcrumbs on top. Mix the melted butter with the other tbsp of oil and drizzle this over the herb crusted meat. Roast in the preheated oven for 12 – 15 minutes, then turn the oven down to 180C/350F/Gas Mark 4 and cook for a further 5 minutes.
Meanwhile, prepare the pea sauce. Melt the butter in a saucepan and add the shallots. Cook over a gentle heat for 5 – 10 minutes, until softened, then add the frozen peas and stir well to coat in the buttery juices. Add the vegetable stock and bring to the boil. Simmer for 3 – 4 minutes, then remove from the heat and add the cream and mint. Season and puree with a hand blender.
Remove the lamb from the oven and leave to rest for a few minutes before serving with the pea, mint and shallot sauce.
