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
100g shallots, peeled and diced
350g frozen peas
100ml good vegetable stock
2 tbsp freshly chopped mint
1 good tablespoon double cream
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.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)