RACK OF LAMB WITH MINTED PEA PUREE

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Rack of Lamb with Minted Pea Puree image

Mint and lamb are made for each other! I found this in an Aussie magazine, and it looks pretty good to me.

Provided by JustJanS

Categories     One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

1 rack of lamb (6-8 point)
1 cup mint leaf
1 clove garlic, chopped
1 tablespoon red wine vinegar
1 pinch sugar
2 tablespoons olive oil
1 (200 g) medium new potatoes
400 g frozen peas or 400 g fresh peas
3 tablespoons butter
3/4 cup mint leaf

Steps:

  • Preheat the oven to 200 degrees C.
  • Place the lamb on a rack in a baking dish.
  • Place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms.
  • Add the olive oil slowly to the mixture adding a little more if the mixture seems too thick-if the mixture seems too runny, add a few more mint leaves.
  • Season to taste.
  • Coat the lamb with the mint paste and marinate for 15 minutes.
  • Place in the oven and cook for 20-25 minutes or until done to your liking.
  • Minted Pea Puree: Place the potato in a saucepan and boil until tender.
  • Add the peas and cook for another 5 minutes.
  • Drain and place in food processor along with butter and mint leaves.
  • Pulse for a short time so mixture is smooth, but with a little texture.
  • Serve with the lamb.

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