Succulent Rack of Lamb with Creamy Lemon Pea Sauce

Rack of Lamb with Pea Cream

Category: Main Course
Serves: 4

Ingredients

Instructions

1. Prepare the Lamb
   Begin by cleaning the rack of lamb, removing any excess fat. Use a sharp knife to make cuts between each rib bone, creating a guide for portioning later.

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2. Season the Lamb
   Place the whole rack of lamb in a baking tray. Season both sides generously with salt and black pepper. Drizzle 20g of olive oil over the meat, ensuring it is evenly coated. Add sprigs of rosemary and thyme around the lamb for aroma.

3. Cover and Bake
   Cover the baking tray with plastic wrap to keep the lamb moist during roasting. Wrap the exposed bones with aluminum foil to prevent them from burning. Place the tray in a preheated static oven at 200°C (or 180°C if using the fan-assisted setting). Roast the lamb for 40-45 minutes, or 30-35 minutes if using the fan setting. This cooking time should result in a medium-rare lamb. Adjust the time for a more or less cooked interior.

4. Prepare the Pea Cream
   While the lamb is roasting, prepare the pea cream. In a saucepan, add the frozen peas and cover them with hot water. Bring to a boil and cook for about 5 minutes until the peas are tender. Once cooked, use a slotted spoon to remove the peas, reserving a couple of tablespoons for decoration. Transfer the remaining peas to a blender or food processor.

5. Blend the Cream
   Add 70g of olive oil to the peas along with the zest of half a lemon. Blend until smooth and creamy. If the mixture seems too thick, you can add a small amount of water to achieve the desired consistency.

6. Final Touches
   Once the lamb is cooked, remove it from the oven and discard the foil covering the bones. Let the meat rest for a few minutes before slicing into individual chops.

7. Serve
   To plate, spread a generous amount of the pea cream on the bottom of a serving platter. Arrange the lamb chops over the creamy base. Garnish with the reserved whole peas for a touch of color and texture. Serve immediately and enjoy the tender, succulent rack of lamb paired with the rich and velvety pea cream.

Tips for Success:

• For a more flavorful pea cream, consider adding a few fresh mint leaves to the mixture for a burst of refreshing flavor.
• Adjust the roasting time depending on the desired level of doneness. Use a meat thermometer for precise results—125°F (52°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium.
• This dish pairs beautifully with roasted potatoes or a simple green salad for a complete meal.

Enjoy this elegant and refined dish, perfect for any special occasion or a festive dinner with friends and family!