Herbed Lamb Rack with Artichokes, Peas and Beans
This Herbed Lamb Rack with Artichokes, Peas and Beans is a great choice for a slap up Sunday lunch!
Ingredients
- 5 Rib Lamb Rack, trimmed and cleaned
- 1 tbs Dijon mustard
Crust
- 1 bunch parsley
- 1 bunch basil
- 25g Parmesan
- 1 Thick Slices white bread, crusts removed
- 15g cream cheese
Vegetables
- 1 shallot peeled and diced
- 4 artichokes, 1/4d
- 200g fresh peas
- 200g broad beans
- 100g butter
- 1 small bunch parsley chopped
- 1 lemon juice only
Sauce
- 200ml veal jus
- 15g butter
- 1 tsp sherry vinegar
Method
Heat the oven to 200c.
Heat a large fry pan to hot fry the lamb in the pan fat side down for 2 minutes.
Blitz the parsley, basil, parmesan, bread, cream cheese to a fine paste. Brush the fat on the lamb with mustard, top with the crust. Roast for 20 minutes.
Warm the butter and water add the veg and warm through for 3 to 4 minutes. Finish with the parsley and lemon. Heat the jus in a pan, reduce by ½ finish with butter and vinegar.
Ingredients
- 5 Rib Lamb Rack, trimmed and cleaned
- 1 tbs Dijon mustard
Crust
- 1 bunch parsley
- 1 bunch basil
- 25g Parmesan
- 1 Thick Slices white bread, crusts removed
- 15g cream cheese
Vegetables
- 1 shallot peeled and diced
- 4 artichokes, 1/4d
- 200g fresh peas
- 200g broad beans
- 100g butter
- 1 small bunch parsley chopped
- 1 lemon juice only
Sauce
- 200ml veal jus
- 15g butter
- 1 tsp sherry vinegar
Method
Heat the oven to 200c.
Heat a large fry pan to hot fry the lamb in the pan fat side down for 2 minutes.
Blitz the parsley, basil, parmesan, bread, cream cheese to a fine paste. Brush the fat on the lamb with mustard, top with the crust. Roast for 20 minutes.
Warm the butter and water add the veg and warm through for 3 to 4 minutes. Finish with the parsley and lemon. Heat the jus in a pan, reduce by ½ finish with butter and vinegar.
