Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 1 lamb rack (8 cutlets), French trimmed, brought to room temperature

  3. 400 ml veal or lamb stock

  4. 1 tsp raw caster sugar

  5. 1 garlic clove, thinly sliced

  6. 2 tsp small rosemary sprigs

  7. 400 gm frozen peas, defrosted

  8. 80 gm butter, softened

Instructions Jump to Ingredients ↑

  1. Serves 2 If you can get your hands on fresh peas straight from the garden, use them in place of frozen ones.

  2. Combine stock and sugar in a small saucepan. Bring to the boil over high heat and cook until reduced to a sauce consistency (20-25 minutes).

  3. Meanwhile, heat half the olive oil in an ovenproof frying pan over medium-high heat, add lamb and cook, turning once, until golden (3-4 minutes each side). Transfer to oven and roast until cooked pink (12-14 minutes). Remove from oven, cover with foil and stand to rest (5 minutes), then slice into 4 servings.

  4. Meanwhile, for mashed peas, cook peas in a saucepan of boiling salted water until tender (1-2 minutes). Drain, return to saucepan, add butter, then coarsely mash. Season to taste.

  5. Meanwhile, fry garlic and rosemary in remaining olive oil in a small frying pan over medium heat, stirring continuously until golden (1-2 minutes). Serve lamb rack and mashed peas scattered with rosemary and garlic with sauce drizzled over.


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