If you want to easily impress someone for a meal, the lamb rack is a pretty good option to go for. Succulent medallions of lamb with just the right amount of fat attached to almost decorative frenched bones always make me salivate. I much prefer to buy lamb cutlets on the rack so that i can roast them; pan frying them leaves me feeling that they're a little too oily. The best time to cook this dish would be spring, when both the lamb and the peas will be at their best.
Ingredients (serves 2)
- 2 four rib lamb racks
- 500ml veal or lamb stock, low salt (beef if unavailable)
- 1 tsp sugar
- 400gm frozen peas
- 1 tbsp butter
- Salt and pepper to taste
- 1 tbsp oil
- 2 garlic cloves, thinly sliced
- 1 tbsp dried rosemary
Bring lamb to room temperature.
Combine the stock and sugar in a small saucepan and reduce over medium heat to 1/3 - 1/2 cup.
Preheat oven to 160 degrees
Heat 1/2 tbsp oil in an ovenproof frying pan over med-high heat.
Add lamb racks and brown on both sides (approx 3 minutes per side).
Transfer frying pan to oven and roast for approx 8 minutes or until pink on the inside.
Cover lamb with foil and leave to rest for 5 minutes.
Meanwhile bring a large saucepan of salted water to boil.
Add peas and cook for 2 minutes.
Drain peas, return to saucepan with butter and mash well, seasoning to taste.
In a small saucepan, bring remaining oil to medium heat.
Add garlic and rosemary and saute for 1 minute then remove from heat.
Place bed of mashed peas on plate.
Cut lamb racks into 4 pieces each and fan ontop of peas.
Sprinkle over rosemary and garlic, then about 2 tbsp of the reduced stock.