Rack Of Lamb with Minted Pea Puree and Red Wine Jus
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Ingredients
For the garlic-herb marinade
10 garlic cloves
¼ cup extra virgin olive
1 cup lightly packed fresh parsley
2 tsp dry rosemary
½ teaspoon red pepper flakes
For the rack of lamb
2 lamb racks
Kosher salt and ground black pepper
For the Red wine jus
- 2 Tbsp butter
- 1 onion, finely chopped
- 1 cup red wine
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 cup beef stock
For the Pea puree
1 kg frozen peas
125g butter , unsalted
2 garlic cloves, minced
2 medium shallots
2 cups chicken or vegetable stock/broth
1/4 tsp salt
1/8 tsp white pepper
Minted option:
1 small handfuls mint leaves (optional)
FOR THE LAMB…
Instructions
- In the bowl of a small food processor fitted with a blade, add the garlic, olive oil, parsley, rosemary and red pepper flakes. Run the processor until the mixture is well-combined and everything is finely chopped.
- Season the lamb all over with kosher salt and pepper.
- Rub each rack of lamb all over with the marinade. Let the lamb marinate for 20 to 30 minutes at room temperature (or if you have the time, up to 1 hour).
- Heat the oven to 450 degrees F and place a rack on the top 1/3 of the oven.
- Arrange the lamb racks (fat side pointing up) on a sheetpan. Place the sheetpan on the top oven rack for 15 minutes. Carefully remove it from the oven and turn the rack of lamb on the other side. Return to the oven and cook for another 5 to 10 minutes depending on how you like your rack of lamb (rack of lamb is typically served rare or medium-rare, but you can also serve it medium).
- Remove from the oven and tent with foil. Allow the lamb about 10 minutes to rest (the temperature will rise, and the lamb will continue to cook some more).
- Cut the lamb chops in between the bones and arrange on your plate dressed with the chive oil, carrot
Making the red wine jus (can be made in advance)
- Melt butter in a saucepan over low heat. Add onion and sauté for about 10 minutes until golden and caramelised.
- Add wine, rosemary and bay leaf. Simmer until the sauce has reduced by half, about 10 minutes.
- Pour in beef stock and simmer until the sauce and reduce by half again, about 15 minutes.
- Strain the sauce and season with salt and pepper.
Making the Pea puree
- Melt butter in a saucepan over medium heat. Add garlic and eschalots, saute 3 minutes until soft, but don't let them go golden.
- Add frozen peas and stock, increase heat to bring to simmer then cover and reduce heat to medium. Simmer 2 minutes.
- Remove 1/3 cup liquid from the saucepan, reserve.
- Transfer all peas and remaining liquid into a food processor. Add salt and pepper, and mint if using. Blitz on high for 1 minute until smooth.
Optional straining: For extra smooth, press through a mesh colander with a rubber spatula. Use Reserved Liquid as needed to achieve the desired consistency - I like a soft, dolloping consistency. Sometimes people want it looser. Add more salt and pepper if desired - remember, this is not supposed to be strongly flavoured or seasoned!
Serve warm. Either dollop/smear onto plates or serve in bowls for people to help themselves.
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