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Ingredients
Rack of Lamb with Peas
- Ingredients
- 800 grams Peas (frozen)
- 6 Tbsps olive oil
- 2 Tbsps freshly chopped marjoram
- 2 Tbsps freshly chopped mint
- 100 grams day-old white bread
- 2 Tbsps freshly chopped parsley
- Sea salt
- freshly ground peppers
- 4 Rack of lamb (each 400 grams; trimmed)
- 2 Tbsps clarified butter
- 1 tsp hot Mustard
- 1 Tbsp lemon juice
Preheat the oven to 140°C (approximately 275°F).
Place thawed peas in a pot with 2 tablespoons olive oil, marjoram and mint. In a bowl, crumble dry white bread and mix with parsley and remaining olive oil and season with salt and pepper.
Rinse lamb, pat dry and season with salt and pepper. Heat clarified butter in an ovenproof skillet and brown lamb on all sides. Cook in preheated oven for about 10 minutes.
Remove lamb from the oven and brush with mustard. Roll lamb in prepared herb breadcrumbs until lamb is completely covered. Place in oven to cook for another 10-15 minutes until meat is pink. Remove lamb from oven and let rest for a few minutes.
Meanwhile, heat peas and cook for about 4 minutes while stirring. Add lemon juice and season with salt and pepper. To serve, arrange peas on a plate and place lamb on top. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 2,192 cal. | (104 %) | ||
| Protein | 329 g | (336 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |