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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

Method

  • 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
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At A Glance

  • Serves 2 people

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