Rack of Lamb, with roast potatoes and lemony minted peas

Rack of Lamb, with roast potatoes and lemony minted peas

This Rack of Lamb recipe can’t get much simpler. An easy sups to prep and cook. Apart from browning the rack of lamb for a few minutes, preheating the oven and bringing frozen peas to the boil there’s not much else to do apart from slice a couple of lemon wedges and snip some fresh mint. And it only takes about 20 minutes to roast the lamb (longer for a larger rack) for medium rare. OK, even though the potatoes were parboiled they did have to go into the oven first. Even so this should only take about 45 minutes, and most of that time you can have your feet up.

Usually for two people you would need a rack of lamb with 6 – 8 ribs, 2 – 3 cutlets per person. Earlier today I could only buy 4. Regardless of the fact that I’m not a big meat eater there’s very little meat on these. And I don’t relish a lot of fat. They do taste superb, though. And I guess if you’re having a starter and dessert a rack of 4 should suffice. Besides, they are quite expensive.

As you can see from the photos I’m not keen on eating meat that’s very red. Pink I’m fine with. Cooked right through I’m even better with. Shall see how they fair being sliced and reheated in a little oil and lemon tomorrow.

Rack of Lamb, with roast potatoes and lemony minted peas

INGREDIENTS:

  • oil, a nice fruity olive
  • about 200g (7.055 oz) new potatoes per person (more to personal taste), scrubbed and parboiled (see instructions below)
  • 1 x *Frenched* or French trimmed rack of lamb, mine was 250g (8.818 oz) with only 4 ribs
  • fresh mint, either a *living pot* or a pack with cut stems, washed
  • 2 x garlic cloves, peeled and sliced – optional
  • about 100g (3.527 oz) per person of frozen petit pois OR garden peas
  • 1 x lemon, cut into wedges
  • 1 x capful Balsamic vinegar

Measurements within brackets above are approximate only.

INSTRUCTIONS:

  • Preheat oven: Gas mark 4/5, 180°C or 350°F.
  • Add the scrubbed potatoes to a saucepan of cold water and a pinch of salt. Put on electric heat No 4 (out of 6) and bring to a boil. Add a lid, reduce the heat to No 2 and simmer for 5 minutes. Drain through a metal colander, return to the same pan and add a little oil, shaking the pan to coat them. Place them into a suitable roaster (one that’s big enough for the potatoes and rack of lamb), then put them on the second or third shelf of the oven.
  • In the meantime put a large heavy-based pan on heat No 4 and add enough oil to coat its base. When hot enough (but not smoking) add the rack of lamb on its fat side for several minutes until golden. Turn it over and do this for all of it, including the sides. When nicely golden carefully lift it out and add it to the roaster with the potatoes, adding 2 stems of fresh mint for the rack to sit on fat side up. Place in the oven and roast for around 15 minutes for rare or 20 – 25 minutes for medium rare. It’s probably best to make sure how red or pink the meat is by slicing part of one of the cutlets.
  • Put the same pan that was used to brown the rack back on heat No 3 or 4. When the rack is cooked to your liking place it in the hot pan fat side down, pour over the Balsamic vinegar and any juices from the roaster and allow to coat for a few moments. Remove and cover with foil to rest for 10 minutes.
  • In the meantime add the peas to a saucepan and cover with cold water. Put on heat No 4 and bring to a boil. Reduce heat and simmer for 1 or 2 minutes, any longer and they will start to turn yellow. Drain through a metal colander and serve. Dress the peas with freshly snipped mint.
  • Add the potatoes to the same pan with the lamb juices and keep on heat for a few minutes whilst the peas come to a boil. Shake the pan occasionally to prevent them from burning.
  • Serve with lemon wedges and lots of freshly snipped mint leaves. And all the lamb juices from the pan.

All photographs within (Todas las fotografías dentro de) Feed the Piglet:
All rights reserved (© Todos los derechos reservados) – Copyright © Johnny H Hepburn


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