Herb and caper lamb cutlets on pea, spinach and lemon crush
A bold and delicious lamb recipe
Serves
4
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.
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ShareIngredients
8 Quality Mark lamb cutletsi
⅓ tsp salt
⅓ tsp black pepper
2 Tbsp olive oil
1 Tbsp capers
2 garlic cloves
roughly chopped3 Tbsp finely chopped parsleyi
½ cup red wine
1 cup beef stock
1 tsp butter
3 cups baby peas
1½ cups baby spinach leaves
1 lemon zest
1 tsp lemon juice
¼ cup grated Parmesan cheese
¼ cup cream
minted new potato
Method
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.
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.
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.
Nutrition Information per Serving (355g)
Minted new potatoes were not included in this analysis. Selenium plays a part in healthy hair, nails and immunity.
