Rack of Lamb with Mustard Crust and Pea Ragù

Roasted mustard-crusted lamb served over a creamy pea, leek, and mint ragù with a touch of white wine.

Lamb Main Course Peas Roast Dinner Party

Estimated Nutrition

Calories

710.3

kcal / serving

1420.5 kcal total

Carbs

24.3g

per serving

48.6 g total

Fat

52.6g

per serving

105.2 g total

Protein

44.2g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Dairy

melted

for the ragu

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

Breadcrumb

Liquids

White Wine

Meat

piece

Rack Of Lamb

5 cutlets

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

finely sliced

Mint

fresh, chopped

Vegetables

piece

Leek

baby leeks, target white part only, finely chopped

100

Pea

Method

Preheat the oven to 200°C.

Mix breadcrumbs, 25g melted butter, and mustard in a bowl and season.

Spread the mixture over the lamb fat and roast on a baking sheet for 18 minutes.

Remove the lamb from the oven and let it rest for two minutes.

Melt remaining butter in a pan and fry garlic and leeks for 3 minutes until soft.

Add the peas and cook for a further three minutes.

Increase the heat, add wine and lemon juice, and reduce by half.

Stir in cream and mint and cook for 3 minutes until the sauce thickens.

Serve the lamb placed on top of the pea ragù.