Lamb rib roast with pommes Anna and pea purée

The delicate spring lamb rib roast gets a fresh touch with this vibrant herb and spiced crust.

Photo: Chris Court

Chris Court
1H 30M


Individual pommes Anna
Pea and spring onion purée


1.For pommes Anna, preheat oven to 200˚C. Place potato, ghee, garlic and lemon rind in a large bowl, season to taste and toss to combine. Lay potato slices in four greased 8cm-round ring moulds (or four holes of a Texas muffin tin (they will sit higher than tin). Cover with foil and bake until potatoes are tender (30 minutes). Remove foil and cook until golden (15 minutes). Reduce oven to 140˚C.
2.For lamb, finely grate lemon and set aside. Slice lemon and place in a roasting pan with garlic. Heat a large frying pan over high heat. Add lamb and cook, turning until well browned (6-8 minutes). Place on oven tray and cook until medium rare (40-45 minutes, or until the internal temperature reaches 54˚C-58˚C on a meat thermometer). Cover with foil and rest for 15 minutes.
3.Meanwhile, for pea purée, melt butter in a saucepan over medium heat, add garlic and fry gently until softened (1-2 minutes). Add peas, stock, and bring to the boil and cook until peas are just tender (1-2 minutes). Remove from heat, add spring onions and using a hand-held blender, blend until puréed. Set aside and keep warm.
4.Remove garlic from pan and squeeze into a small bowl. Add mustard and mix to combine. Combine spices and pink peppercorns in a mortar and pestle and coarsely grind. Add parsley, lemon rind, mint and Aleppo pepper and season to taste. Cut lamb into 2 cutlet portions. Brush cap side of lamb with garlic mixture and press on spice mixture.
5.Serve lamb with pea purée, pommes Anna and pea tendrils.

Pommes Anna can be made ahead of time. Store refrigerated and place on an oven tray lined with baking paper in a preheated oven (200˚C) for 15 minutes to heat.


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