Rack of lamb with pea puree

main dish Lamb
Total: 1 hr 55 min. | Active: 40 min.

This dish will bring colour to your plate! The tender pink lamb racks and golden potatoes are accompanied by a vibrant green pea puree, bringing a healthy serving of spring to your plate. One look will tell you that these three are a perfect match. And believe us when we say that they taste just as good!

FOOBY Team

Ingredients

for 4 person

Meat
2  racks of lamb (each approx. 400 g)
1 tbsp oil, for frying
1 tsp sea salt
a little  pepper
Potatoes
2 tbsp oil, for frying
500 g new potatoes, thinly sliced
3 tbsp breadcrumbs
3 tbsp grated Parmesan
½ tsp salt
Pea puree
500 g frozen peas, slightly defrosted
2 tbsp water
150 g plain greek yoghurt
2 tbsp peppermint, roughly chopped
1 tsp lemon juice
½ tsp salt

How it's done

Meat

Remove the meat from the fridge approx. 30 mins. prior to cooking. Preheat the oven to 80°C, warm the platter and plates. Heat the oil in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove and place on the warmed platter. Insert the meat thermometer so that it does not touch the bone.

Cook at a low temperature for approx. 1 1/4 hrs. in the centre of the oven. The core temperature should be approx. 55°C. The meat can then be kept warm at 60 °C for up to 30 mins.

Potatoes

Heat the oil in a non-stick frying pan. Place the potatoes in the pan, cover and fry for approx. 8 mins., remove the lid and finish cooking for approx. 4 mins. Combine the breadcrumbs and cheese, sprinkle on top, season with salt.

Pea puree

Heat the peas and water in a pan, cover and simmer for approx. 2 mins. Add the yoghurt, mint and lemon juice, puree, season with salt.

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