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Nutrition

PER SERVING (4) 604 kcalories, 34g protein, 23g carbohydrates, 42g fat, 23g saturated fat, 5g fibre, 4g sugar, 3.85g sodium.

Nutrition - as well as the nutritional value of the Peas this recipe contains: Vitamin A, beta carotene folic acid, calcium, zinc, magnesium, quercitin plus other antioxidants from the herbs.

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Herb Crusted Rack Of Lamb With Pea, Mint And Shallot Sauce

Ingredients

2 tbsp olive oil
4 x 3 cutlet mini French trimmed racks of lamb
100g fine fresh breadcrumbs
1 tbsp chopped parsley
1 tbsp freshly chopped basil
1dsp freshly chopped rosemary
Sea salt and freshly ground black pepper
4 heaped tsp good quality Dijon mustard (1 per rack)
50g melted butter

Sauce
50g butter
100g shallots, peeled and diced
350g frozen peas
100ml good vegetable stock
2 tbsp freshly chopped mint
1 good tablespoon double cream

Method

Place one tablespoon of olive oil in a frying pan and heat. Seal the racks of lamb on all sides. Remove from the heat and place in a roasting tray.
Mix the breadcrumbs and chopped herbs together with a little sea salt and black pepper. Spread each rack with 1 tsp of mustard and press plenty of the breadcrumb mix onto each rack. Melt the butter and the remaining olive oil and drizzle over the herb crusted meat. Place in a pre-heated oven, 180°C/Gas mark 5, for 12 - 15 minutes. Turn the heat down to 160°C/ Gas mark 3 and cook for further 5 - 6 minutes. Allow to rest for approximately 5 minutes and serve with the pea puree.

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 freshly 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 reducing any excess liquid.

To serve, arrange a bed of sauce on four plates and top with the racks of lamb.

Serves 4