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Tuesday, 1 March 2011

Time for a St David's Day Lunch or Dinner

Herb Crusted Rack of Lamb with Pea, Mint and Shallot Sauce

Serves 4

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
2 tbsp olive oil

50g 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, 180ºC/Gas mark 5, for 12 - 15 minutes. Turn the heat down to 160ºC/ 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.

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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