Prep time: 1 hour, 10 mins
Cook time: 45 mins
Serves four.
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Ingredients
8-point lamb rack
1kg baby potatoes
2 tbs olive oil
1 tbs finely chopped rosemary
Garlic parmesan crumb
1 cup Panko breadcrumbs
2 tbs finely grated parmesan
1 garlic clove, finely chopped
1 tbs each finely chopped rosemary, parsley and basil
30g butter, melted
Mustard ‘glue’
1 egg, lightly beaten
3 tbs Dijon mustard
1 tbs finely chopped rosemary leaves
1 garlic clove, crushed
Pea puree
2 tsp olive oil
1 tbs butter
2 eschallots, finely chopped
2 garlic cloves, crushed
500ml chicken stock
500g frozen peas
2 tbs chopped mint
White wine & mustard sauce
250ml dry white wine
250ml chicken stock
250ml thickened cream
2 tbs Dijon mustard
Method
1. Preheat oven to 200C.
2. To prepare lamb, heat a lightly oiled frying pan over medium-high heat. Season lamb and add to pan. Cook, turning, until browned all over and fat cap has rendered and is golden brown. Transfer to an oven tray.
3. To make garlic parmesan crumb, combine all ingredients, except butter, in a bowl. Stir through butter.
4. To make mustard ‘glue’, combine all ingredients in a large shallow bowl. Season. Brush all over top of lamb then press into crumb mixture to coat.
5. Place potatoes in a large saucepan of cold salted water. Bring to a boil. Boil until almost tender. Drain. Place on an oven tray and crush lightly with a fork. Drizzle with oil and scatter with rosemary. Season.
6. Roast for 30 minutes or until golden brown and crisp.
7. To make pea purée, heat oil and butter in a small saucepan over low heat. Add eschallot and garlic. Cook, stirring, until very soft.
8. Bring stock to a boil. Add peas and cook until tender. Drain. Transfer to a blender with eschallott mixture and mint. Season. Blend until smooth. Pass through a fine sieve if desired.
9. To make sauce, bring wine and stock to a boil. Simmer until reduced by ¾. Whisk in cream and mustard. Simmer until thickened, reduced and flavoursome. Season.
10. Transfer lamb to the oven and roast for about 10 minutes or until internal temperature reaches 55-60C.
11. Transfer to a warm plate and rest, lightly covered with foil, for 10 minutes. Slice, adding any juices to the sauce.
12. Serve lamb, potatoes and pea puree with creamy wine and mustard sauce.
Tip
Exact cooking time of lamb will depend on size and thickness of rack.
