Thu, 14 June 2018
4x 190g Irish Lamb rack (French trimmed, ask your butcher tell him Joe sent you)
50g Irish Butter
200g fresh breadcrumbs
60g fresh mint finely chopped
Salt and pepper
For the Minted Pea Puree:
25g butter
50g fresh mint
300g frozen peas
50ml fresh cream
50ml of white wine
For the Rack of Lamb
Place butter and herbs into a food processor and blitz until smooth, add bread crumbs and blitz again until you form a nice dough like texture.
Place the minted crust mixture between two sheets of parchment paper and using a rolling pin, roll out to roughly 5 cm approx (no need to be exact).
Place in the refrigerator and it will set after 20 minutes.
Meanwhile, heat a pan and seal lamb racks on all sides, season with sea salt and black pepper, place a couple sprigs of rosemary in the pan and remove to a pre heated oven of 108c and roast to required temperature (I like my lamb pink so I cook for 15 minutes).
Remove crust from the fridge and cut into 4 rectangular pieces, place each piece onto the meat side of the lamb and cook for 5 minutes.
Remove from the oven and rest for 5 minutes before serving.
For the minted pea puree:
Place all ingredients in a pot, bring to the boil and let simmer for 10 minutes.
Puree (in a food processor or using a stick blender) until very smooth, pass through a sieve and keep warm.
To serve, spread some puree on warmed plates, top with lamb and serve with some nice potatoes and maybe buttered green beans.
