Herb and caper lamb cutlets on pea, spinach and lemon crush

A bold and delicious lamb recipe

Serves

Prep Time

15 mins

Cook Time

20 mins

There’s something a little bit special about serving lamb rack – it’s such a great looking cut, so tender and loaded with flavour. There’s no need to feel daunted when you cook it – just follow a few key steps and it couldn’t be easier. This meal is perfect for entertaining; it’s simple to make, visually impressive and absolutely delicious. And because it’s such a small cut, it cooks quickly so you won’t be in the kitchen all afternoon preparing. Brillant.

Beef + Lamb New Zealand

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Ingredients

Lamb

8 Quality Mark lamb cutletsi
⅓ tsp salt
⅓ tsp black pepper

Herb Paste

2 Tbsp olive oil
1 Tbsp capers
2 garlic cloves
roughly chopped
3 Tbsp finely chopped parsleyi

Pan Jus

½ cup red wine
1 cup beef stock
1 tsp butter

Pea Crush

3 cups baby peas
1½ cups baby spinach leaves
1 lemon zest
1 tsp lemon juice
¼ cup grated Parmesan cheese
¼ cup cream

To serve

minted new potato

Method

To Make Lamb

Trim any fat from the lamb rack and carefully remove the silverskin with a sharp knife. Season with salt and pepper.

Heat 1 tablespoon of oil in a pan over a very high heat.

Sear the lamb racks for a couple of minutes until browned all over.

Remove from the pan and set aside to cool. Don’t wash the pan.

To Make Accoutrements

Herb paste - In a small food processor or mortar and pestle (or chop everything finely), mix the oil, capers, garlic and fresh herbs to a chunky paste.

Smear the mixture generously over the cooled lamb racks and leave for 30 minutes, or longer if you have time.

Pan jus - Add the wine to the hot pan in which the lamb was cooked and let it bubble up for 30 seconds.

Add the stock and simmer gently until reduced to a light sauce or jus, about 5-10 minutes. Whisk in the butter. Set aside and keep warm.

Preheat the oven to 210°C.

Pea crush - Cook peas in salted boiling water until tender. Drain and place in a food processor with the spinach, lemon zest and juice, parmesan and cream.

Process until well combined but still a little chunky. Taste and season as required (You can use a potato masher instead of a food processor). Tip: make sure you do it when the peas are hot so they wilt the spinach.

To Serve

Roast the lamb rack for 13-15 minutes, remove from the oven and rest for 10 minutes before slicing into 2-bone pieces.

Spoon some pea purée on four plates, top with a 2-bone piece of lamb rack and drizzle jus over.

Serve with minted new potatoes.