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Herb-Crusted Rack of Lamb with Pea Purée, Cherry Tomatoes, Cauliflower and Beets
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Herb-Crusted Rack of Lamb with Pea Purée, Cherry Tomatoes, Cauliflower and Beets

1 h 15 minServes 2Nutri-Score C€€€
from @feastwithwei2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • rack of lamb (frenched, at room temperature)Meat600 g
  • parsley (finely chopped)Produce20 g
  • thyme (leaves picked and chopped)Produce5 g
  • rosemary (finely chopped)Produce3 g
  • garlic (cloves, minced)Produce3 pieces
  • panko breadcrumbsBakery50 g
  • Dijon mustardPantry20 g
  • olive oilPantry40 ml
  • saltSpices6 g
  • black pepper (freshly ground)Spices2 g
  • peas (frozen)Produce250 g
  • butter (cold, cubed)Dairy40 g
  • cherry tomatoes (on the vine)Produce150 g
  • cauliflower (cut into florets)Produce300 g
  • beetroot (cooked, cut into wedges)Produce200 g

per serving

Nutrition

772kcal

Carbs
39 g
Proteins
46 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Oven
  • Baking tray
  • Saucepan
  • Blender
  • Mixing bowl
  • Kitchen thermometer

step by step

Method

  1. Prepare the herb crust

    • Mix the parsley, thyme, rosemary, garlic and panko breadcrumbs in a bowl.
    • Season with salt and pepper and stir in a little olive oil until the crumbs hold together.
    Step 1

  2. Sear the lamb

    • Season the rack of lamb generously with salt and pepper.
    • Sear it in a hot pan with olive oil on all sides until well browned.
    • Brush the fat side with Dijon mustard.
    Step 2

  3. Coat and roast the lamb

    • Press the herb crust firmly onto the mustard-coated side of the lamb.
    • Place on a baking tray and roast at 200 °C until the core reaches 54 °C for medium-rare.
    • Rest the meat before carving.
    Step 3

  4. Make the pea purée

    • Cook the peas in salted boiling water until tender.
    • Drain and blend with the cold butter and a pinch of salt until smooth.
    • Pass through a sieve for a finer texture.
    Step 4

  5. Roast the vegetables

    • Toss the cauliflower florets with olive oil, salt and pepper and spread on a baking tray.
    • Roast at 200 °C until golden and tender.
    • Add the cherry tomatoes on the vine for the last few minutes until they just burst.
    Step 5

  6. Warm the beets

    • Warm the cooked beetroot wedges in a pan with a little olive oil.
    • Season with salt and pepper.
    Step 6

  7. Plate the dish

    • Spoon the pea purée onto the plates.
    • Arrange the cauliflower, beets and cherry tomatoes around it.
    • Carve the rested lamb into cutlets and place on top.
    Step 7
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