Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Cheese-Crusted Rack of Lamb with Minty Peas

This sumptuous wintry feast is the perfect way to round out the week.

Cheese-Crusted Rack of Lamb with Minty Peas

Serves 4

2 racks of lamb (1kg), 6 cutlets in each, trimmed of some fat
1 tbsp olive oil
2 tbsp Dijon mustard
Thinly sliced radish and mint leaves, to garnish

Cheese Crust
1 thick slice sourdough bread
¼ cup pistachio nuts
1 cloves garlic, chopped
¼ cup finely grated parmesan
¼ cup parsley, leaves and stem, chopped
1 tbsp olive oil

Minty Peas
500g peas
1 tbsp olive oil
1 tbsp sherry vinegar
2 tsp Dijon mustard
60g creamy goat’s cheese, crumbled
2 tbsp mint leaves, shredded

Preheat oven to 180˚C. To make cheese crust, process sourdough, pistachios, garlic, parmesan and parsley to form coarse crumbs. Season to taste. Add oil and pulse.

Drizzle oil over lamb. Season with salt and pepper. Heat a flameproof roasting pan over a high heat. Sear lamb for 8 minutes, turning regularly, or until browned all over.

Brush the top of each rack with mustard. Press crust firmly onto lamb to form an even layer. Roast for 25 minutes for medium, or until cooked to your liking. Cover loosely with foil and set aside to rest for 10 minutes. To make minty peas, cook peas in boiling water for 2 minutes. Drain.

Blend hot peas, olive oil, vinegar, mustard, goat’s cheese, 1 to 2 tablespoons water and mint leaves until smooth. Season with salt and pepper.

To serve, divide minty peas among serving plates. Scatter with radish and mint leaves. Serve with rack of lamb.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney