Herb-Crusted Spring Lamb with Minted Pea Puree
This dish celebrates the freshness of spring with a succulent herb-crusted lamb partnered with a vibrant minted pea puree. Ideal for advanced cooks, this recipe allows you to prepare elements in advance so you can impress your guests with minimal stress on the day of serving. A specialty lamb cut from a local farm will elevate this dish.
Ingredients
- 1.5 kg lamb rack, frenched
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon wholegrain mustard
- Flaky sea salt, to taste
- Black pepper, freshly ground, to taste
- 500 g frozen peas
- 2 tablespoons butter
- 1/4 cup chicken stock
- 1 tablespoon lemon juice
Method
- Preheat your oven to 200°C (390°F).
- In a bowl, mix olive oil, garlic, parsley, mint, rosemary, wholegrain mustard, salt, and pepper to create a herb paste.
- Rub the herb paste evenly over the lamb rack and let it marinate for at least 30 minutes at room temperature.
- Place the lamb rack on a baking tray and roast in the preheated oven for 25-30 minutes for medium-rare or until it reaches your preferred level of doneness.
- While the lamb is roasting, cook the peas in boiling water for about 3 minutes until tender.
- Drain the peas and transfer them to a blender along with butter, chicken stock, lemon juice, salt, and pepper. Blend until smooth.
- Once the lamb is cooked, let it rest for 10 minutes before slicing.
- Serve the lamb slices on a bed of minted pea puree, garnished with extra mint leaves if desired.