Rachel Allens rack of lamb with mustard mash and minted peas recipe
- 1 rack of lamb
- 2 tbsp chopped fresh rosemary
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 clove garlic, crushed or finely grated
- 1 pinch salt and pepper
- 25 g (0.9oz) butter
- 1 tbsp chopped mint
- 1 small squeeze of lemon juice
- 225 g (7.9oz) peas, straight from the freezer if you like
- 500 g (17.6oz) potatoes (new potatoes are too waxy for this)
- 25 g (0.9oz) butter
- 100 ml (3.5fl oz) milk, or 75 ml milk and 25ml cream
- 1.5 tbsp Dijon mustard
- 1 pinch salt and pepper
- Preheat the oven to 220C (425F), Gas mark 7.
- First, prepare the lamb - remove the papery skin if it is still attached, then score the fat in a criss-cross pattern with lines 12cm ( 1/2 3/4 inches) apart, trying not to cut into the meat.
- In a bowl, mix together the rosemary, mustard olive oil and garlic and rub the lamb all over with this mixture.
- Season with salt and pepper and place in a roasting tin and cook in the oven for 25 - 35 minutes, depending on the weight of the lamb and how pink you like it to be.
- Remove from the oven and allow the meat to rest for 10 minutes before serving, then cut between the chops and give each person 23 each.
- For the mustard mash: I find this is the best way to cook good, fluffy floury potatoes.
- Clean the potatoes and put them into a saucepan of cold water with a good pinch of salt.
- Bring the water up to the boil and cook for 10 minutes.
- Pour all but 4cm (1 1/2 inch) of the water out and continue to cook the potatoes on a very low heat.
- Dont be tempted to stick a knife into them, the skins will break and theyll just break up and get soggy if you do.
- About 20 minutes later, when you think the potatoes might be cooked, test them with a skewer: if theyre soft, take them off the heat.
- Peel the potatoes while theyre still hot and mash them immediately.
- To peel them while theyre hot, hold them in a tea towel (not your fancy ones).
- Add the butter, but dont add any milk until theyre free of lumps.
- When the potatoes are mashed, add boiling milk (or milk and cream).
- You might not need it all or you might need more, it depends on the potatoes.
- Add the Dijon mustard to taste and some salt and pepper.
- If you want to make this in advance, add a little extra milk, as the potatoes dry out as they sit.
- It will keep well in a warm oven just keep it covered with a lid, plate or tin foil.
- For the minted peas: Melt the butter in a hot frying or saute pan.
- Add the mint, lemon juice and the peas and cook on a high heat for about 2 minutes until the peas are cooked.
rack of lamb, fresh rosemary, mustard, olive oil, clove garlic, salt, butter, mint, lemon juice, peas, butter, milk, mustard, salt
Taken from www.lovefood.com/guide/recipes/21535/rachel-allens-rack-of-lamb-with-mustard-mash-and-minted-peas-recipe (may not work)