Rack of Lamb with Peas Two Ways

Cook Time 45 minutes

Servings 2-3

Ingredients

1 x 8-cutlet rack of lamb (600g-700g), scored

25g butter 

2 cups of frozen baby peas 

1 garlic clove, bruised

3 sprigs of mint 

3 sprigs of rosemary 

250ml chicken stock 

Salt and pepper

Extra virgin olive oil 

Method

Heat an oven-safe frypan on a medium to high heat. Sear it fat side down in the pan for 1 - 2 minutes then turn. Place some rosemary under the rack of lamb. Insert probe to the centre of meat and then place pan in the oven and insert the other side of the probe into the oven socket. Set the oven to 180°C and the probe to 65°C. The oven will ring once cooked to the perfect temperature.

In a small pot, melt the butter and add the garlic. Add the peas to the pot and coat them in the butter. Pour in the stock, bring to the boil and cook for 5 - 10 minutes. Remove 2 tablespoons of peas and set aside. Blend the remainder with a stick blender, and a few sprigs of mint, until smooth.

Remove meat from the oven and rest for 5-8 minutes. Carve into cutlets. Serve lamb with pureed peas and the extra reserved peas.