The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Roast lamb racks with mashed peas

You'll need

2 tbsp olive oil 1 lamb rack (8 cutlets), French trimmed, brought to room temperature 400 ml veal or lamb stock 1 tsp raw caster sugar 1 garlic clove, thinly sliced 2 tsp small rosemary sprigs   Mashed peas 400 gm frozen peas, defrosted 80 gm butter, softened


  • 01
  • Combine stock and sugar in a small saucepan. Bring to the boil over high heat and cook until reduced to a sauce consistency (20-25 minutes).
  • 02
  • Meanwhile, heat half the olive oil in an ovenproof frying pan over medium-high heat, add lamb and cook, turning once, until golden (3-4 minutes each side). Transfer to oven and roast until cooked pink (12-14 minutes). Remove from oven, cover with foil and stand to rest (5 minutes), then slice into 4 servings.
  • 03
  • Meanwhile, for mashed peas, cook peas in a saucepan of boiling salted water until tender (1-2 minutes). Drain, return to saucepan, add butter, then coarsely mash. Season to taste.
  • 04
  • Meanwhile, fry garlic and rosemary in remaining olive oil in a small frying pan over medium heat, stirring continuously until golden (1-2 minutes). Serve lamb rack and mashed peas scattered with rosemary and garlic with sauce drizzled over.
This recipe is from the September 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 2 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 2 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.