Parsley-crusted rack of lamb with minted peas

Herby new season lamb with minted peas is a great flavour combination, and it's ready in 30 minutes.

Serves: 4

Preparation time:  10 minutes

Cooking time:  30 minutes

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You will need

  • 2 tablespoons English mustard
  • 2 x 6 bone trimmed rack of lamb
  • 2 tablespoons grated parmesan
  • 1 x 28g pack fresh flat leaf parsley, leaves chopped
  • 1kg potatoes, peeled and cut into even-size chunks
  • 20g unsalted butter
  • 25ml semi skimmed milk
  • 400g frozen British petit pois
  • 2 tablespoon fresh mint, chopped
  • 2 tablespoons British half fat crème fraîche
  • 1 lemon, juice only
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Recipe Information

Step by step guide to making Parsley-crusted rack of lamb with minted peas

  1. Preheat the oven to 200ºC, 180ºC fan, gas mark 6.
  2. Spread the mustard over the lamb. Mix together the parmesan and parsley and sprinkle on top of the mustard, pressing down lightly so that it sticks.
  3. Put the rack on a baking tray and cook for 20 minutes for medium, or 25-30 minutes for well done. Rest for 5-10 minutes.
  4. Meanwhile cook the veg. Place the potatoes in a pan of cold water. Bring to the boil and cook for 10-15 minutes, until tender. Drain and mash with the butter and milk. Season with freshly ground black pepper.
  5. For the peas, cook in a pan of boiling water for 3-4 minutes until tender. Drain, reserving 1 or 2 tablespoons of the water, and return to the pan.
  6. Add the mint, crème fraîche, lemon juice and reserved water, and crush with a potato masher.
  7. Carve the lamb into cutlets and serve with the vegetables.

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Nutritional information for Parsley-crusted rack of lamb with minted peas

Nutritional information for Parsley-crusted rack of lamb with minted peas

Nutrition type per serving
Calories 631 kcal
Total Fat 30g
Saturated Fat 14g
Salt 1.52g
Sugar 6.5g

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