INGREDIENTS |
2 kg lamb rack
Pea purée
500 g frozen peas
50 g shallots
100 g chicken stock
2 g olive oil
2 g salt
1 g pepper
Mint infusion
250 g low fat milk
50 g mint
Herbs Crust
300 g butter
1/4 bunch coriander
1/4 bunch parsley
25 g Dijon mustard
15 g tarragon
200 g bread crumbs
1 egg
PREPARATION |
For the pea puree, saute the shallots and add the stock. Bring it to boil add salt, pepper and peas. Boil for 10 minutes. Mix it in a blender to make a puree. Season.
For the mint infusion, boil the milk and add the mint. Leave it to infuse for 25 minutes. Drain and chill. Reheat the milk to 50°C. Add some lamb jus, sundried tomatoes and cress for garnish.
CHEF’S TIP
French trim the rack of lamb to make it look very neat, scraping all the skin and meat off the bones and trimming the fat to a single thin layer. This is something a butcher will happily do for you, but you may need to inform him in advance.
