Herb crusted rack of lamb

A delicious recipe from the Allergy-Free Cooking Recipe Book

Herb crusted rack of lamb

It’s hard to beat fresh herbs with roast lamb, and as mint is a natural partner for both lamb and peas, the minted pea puree is the perfect side dish.

Ingredients (serves four)

  • 3 tablespoons oregano leaves
  • 4 tablespoons flat-leaf parsley leaves
  • 1 tablespoon rosemary leaves
  • 1 large red chilli, chopped (optional)
  • 3 cloves garlic, crushed
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper
  • 4 racks of 4 lamb cutlets, trimmed of fat


Minted pea puree

  • 1 large potato, diced
  • 1 cup (120 g) frozen peas
  • 2 tablespoons soy-free, dairy-free spread
  • 3 tablespoons rice milk
  • 2 tablespoons mint leaves
  • salt and freshly ground black pepper


Method
Preheat the oven to 180°C.

Combine the herbs, chilli (if using), garlic, olive oil, salt and pepper in a small bowl. Rub the herb mixture over the lamb cutlets. Place in a baking dish and bake for 30 minutes or until the lamb is medium–rare.

Meanwhile, to make the minted pea puree, bring a small saucepan of water to the boil. Reduce the heat to medium, add the potato and cook, covered, until just tender. Add the peas and cook for a further five minutes. Drain, then mash with a potato masher with the dairy spread, rice milk and mint leaves. Season to taste with salt and pepper.

Cut each rack into two-cutlet pieces. Serve two pieces per person with the minted pea puree.

 

Allergy-free Cooking Recipe Book
by Dr Sue Shepherd
Penguin Books
RRP: $35.00 – Buy on Booktopia for $27.95

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