Herb-Crusted Rack of Lamb with Pea Purée

• 3garlic cloves, minced
• 60 gwhite bread, blitzed into fresh breadcrumbs
• 15 gfresh rosemary, leaves finely chopped
• 15 gthyme leaves, reserve 1 g to finish and finely chop the rest
• 3 tbspolive oil
• 2French-trimmed racks of lamb, about 1 kg including bones
• Fine salt, to taste
• 2 tbspDijon mustard
• 150 mlchicken stock
• 400 gfrozen peas
• 1shallot, finely diced
• 25 gbutter
• 2 tbspfresh mint, chopped
• 15 mllemon juice
• Finely grated lemon zest (2 g)
• Black pepper, to taste
• 700 groast potatoes, prepared (optional)
• 300 gsteamed seasonal greens (optional)

Method

1. 1Heat the oven to 220°C fan. Tip the breadcrumbs, rosemary, 14 g chopped thyme, garlic and 2 g lemon zest into a bowl with 2 tablespoons of the olive oil and rub it together with your fingertips until the crumbs are evenly green and glossy. Season well with salt and pepper.
2. 2Pat the racks of lamb completely dry with kitchen paper. Season generously all over with salt and pepper, pressing it into the fat.
3. 3Heat the remaining tablespoon of olive oil in an ovenproof stainless or cast-iron frying pan over a high heat until it shimmers and just starts to haze. Lay the racks in fat-side down; if both racks won't fit comfortably, sear them one at a time. Crowd the pan and the fat steams instead of rendering. Sear for 2 minutes per side until deeply bronzed and the fat has begun to melt into the pan, then lift onto a board and let them sit for 1 minute.
4. 4Brush the fat side of each rack generously with Dijon mustard, then press the herb crumb firmly onto the mustard so it locks on in a thick, even layer.
5. 5Return the racks to the same pan, crust-side up, and roast for 18–20 minutes for medium-pink. Pull them at 57°C internal at the thickest point; the temperature carries up to 60°C as they rest. Transfer to a board and rest, loosely tented with foil, for 8 minutes. Skip the rest and the juices run out onto the board instead of staying in the meat.
6. 6While the lamb rests, melt the butter in a small saucepan over a medium heat. Add the shallot and cook for 2 minutes until softened and translucent; don't let it colour. Tip in the peas and chicken stock, bring to a simmer and cook for just 3 minutes until the peas are tender and still vivid green. Any longer and they turn khaki.
7. 7Tip into a blender with the mint and blitz until smooth and silky, loosening with a splash more stock if it tightens up. Add 15 ml lemon juice, then taste and season.
8. 8Carve the racks down between the bones into individual cutlets; they should be rosy pink right through with a thin band of bronzed fat. Spoon a generous swoosh of pea purée onto each warm plate, arrange the cutlets on top crust-side up, scatter with the reserved thyme leaves and finish with a heavy crack of black pepper.

Per serving

kcal

797

protein

39.3g

fibre

7.7g

carbs

27.4g

fat

59.5g