Spring Herb-Crusted Rack of Lamb with Pea Purée & Roasted Vegetables
A beautifully seared and oven-roasted rack of lamb coated in a fragrant herb crust, served with a silky pea purée and a medley of roasted spring vegetables.
Ingredients (Serves 2 – 3)
For the Herb-Crusted Rack of Lamb
• 1 rack of lamb (8 ribs, French-trimmed)
• 2 tbsp Dijon mustard
• 1⁄2 cup fresh parsley, finely chopped
• 2 tbsp fresh mint, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1⁄2 cup panko breadcrumbs
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1⁄2 tsp salt
• 1⁄2 tsp black pepper
• 1 tbsp unsalted butter (for searing)
For the Pea Purée
• 2 cups fresh or frozen peas
• 1⁄2 cup heavy cream (or crème fraîche for more tang)
• 1 clove garlic, minced
• 1⁄4 cup Parmesan cheese, grated
• 2 tbsp unsalted butter
• 1 tbsp fresh mint, chopped
• Juice of 1⁄2 lemon
• Salt & pepper to taste
For the Roasted Spring Vegetables
• 1 bunch baby carrots, peeled
• 1 bunch asparagus, trimmed
• 1 cup radishes, halved
• 2 tbsp olive oil
• 1 tsp honey
• 1 tsp balsamic vinegar
• Salt & pepper to taste
Instructions
1. Prepare the Lamb
1. Preheat oven to 400°F (200°C).
2. Season the lamb with salt and pepper.
3. In a hot pan, heat butter and 1 tbsp olive oil, then sear the rack of lamb (fat side down) for 2 – 3 minutes until golden brown. Flip and sear the other side for 1 – 2 minutes. Remove from heat.
4. Brush the lamb with Dijon mustard.
5. Mix herbs, panko, garlic, and 1 tbsp olive oil in a bowl. Press this mixture firmly onto the mustard-coated lamb.
6. Transfer to the oven and roast for 15 – 20 minutes for medium-rare (internal temp: 130°F/54°C). Let rest for 10 minutes before slicing.
2. Make the Pea Purée
1. Boil peas for 3 – 4 minutes until tender. Drain.
2. In a pan, sauté garlic in butter for 1 minute.
3. Blend peas with cream, Parmesan, mint, lemon juice, and garlic butter until smooth. Adjust seasoning.
3. Roast the Vegetables
1. Toss carrots, asparagus, and radishes with olive oil, honey, balsamic vinegar, salt, and pepper.
2. Roast at 400°F (200°C) for 15 – 20 minutes until tender and caramelized.
4. Plate & Serve
• Spoon the pea purée onto each plate.
• Slice the rack of lamb into individual chops and place on top.
• Arrange roasted vegetables around the dish.
• Drizzle with extra olive oil and a sprinkle of fresh herbs for garnish.
