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Rack of English Lamb with Garden Herb Crust and Crushed Peas

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  Peas 5 Ounce (Fresh Or Frozen)
  Extra virgin olive oil 3 Fluid Ounce (85 Milliliter)
  Marjoram 2 Tablespoon, finely chopped
  Mint 2 Tablespoon, finley chopped
  Lemon 1⁄2 , juiced
  Ground pepper To Taste
  White bread 3 Ounce
  Parsley 2 Cup (32 tbs), finely chopped
  Thyme 1 Teaspoon, finely chopped
  Rosemary 1 Teaspoon, finely chopped
  Extra virgin olive oil 4 Tablespoon
  Ground black pepper To Taste
  Lamb racks 12 Ounce, trimmed
  Olive oil 2 Tablespoon
  Unsalted butter 3⁄4 Ounce (20 Gram)
  Dijon mustard 1 Tablespoon

1. For the peas, add them to the food processor, crush them without pureeing and tranfer to a medium saucepan
2. Add olive oil, chopped herbs, a pinch of white pepper and six of salt; stir well to combine and set aside for a while

3. For crumbs, in a food processor, crumble the stale bread and pulse it into crumbs, retaining the coarse texture
4. Add to a bowl along with thyme, rosemary and parsley; add in some olive oil and two pinches of salt and one of black pepper
5. Heat the oven to 190C/fan 170C/gas 5; season the racks of lamb with two pinches of salt and two of black pepper
6. In a large ovenproof frying pan, heal olive oil and butter over a medium flame, add lams and let it brown for about four minutes. turn around and cook until both sides are browned evenly
7. Add it to the oven and roast for ten minutes; remove from the oven, brush with mustard all over except the bones, press in the breadcrumbs an return to the oven for another eight minutes
8. Turn the oven off, keep its door open and allow the lamb to rest some five minutes
9. In a saucepan, add the crushed peas and cook on medium heat, covered for almost five minutes, add lemon juice and adjust seasoning

10. Carve the lamb racks when serving and serve with the crushed peas

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 896 Calories from Fat 730

% Daily Value*

Total Fat 80 g123.4%

Saturated Fat 19.5 g97.5%

Trans Fat 0 g

Cholesterol 75.9 mg25.3%

Sodium 186.1 mg7.8%

Total Carbohydrates 25 g8.3%

Dietary Fiber 7.4 g29.5%

Sugars 3.9 g

Protein 18 g36%

Vitamin A 79.1% Vitamin C 113.8%

Calcium 31.8% Iron 57%

*Based on a 2000 Calorie diet

Rack Of English Lamb With Garden Herb Crust And Crushed Peas Recipe