Rack Of Lamb, Mint Bearnaise And Braised Peas And L

Name: Rack Of Lamb, Mint Bearnaise And Braised Peas And Lettuce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x ribs racks of lamb; sea salt and freshly ground pepper; Mint Bearnaise:; 2 tablespoons white wine vinegar; 2 tablespoons water; 1 shallot, finely chopped; 6 whole black peppercorns; 4 mint stalks, lightly crushed; 2 egg yolks; 1/2 cup melted butter, very hot; sea salt and freshly ground pepper; 3 tablespoons chopped mint; Peas and lettuce:; small knob of butter; 100 grams bacon thinly sliced; 1 small onion; 2 cloves of garlic, crushed; 2 cups of frozen peas; 2 firm baby cos lettuces, each cut through the root in 6 wedges; 1/4 cup white wine; 1/2 cup chicken stock; mint

Servings: persons

2 x ribs racks of lamb
sea salt and freshly ground pepper
Mint Bearnaise:
2 tablespoons white wine vinegar
2 tablespoons water
1 shallot, finely chopped
6 whole black peppercorns
4 mint stalks, lightly crushed
2 egg yolks
1/2 cup melted butter, very hot
sea salt and freshly ground pepper
3 tablespoons chopped mint
Peas and lettuce:
small knob of butter
100 grams bacon thinly sliced
1 small onion
2 cloves of garlic, crushed
2 cups of frozen peas
2 firm baby cos lettuces, each cut through the root in 6 wedges
1/4 cup white wine
1/2 cup chicken stock
mint

1
Bearnaise:
2
Put all ingredients exceptthe egg yolks and butter in a small saucepan and simmer until reduced by half, this will take only 1-2 minutesStrain liquid into a bowl and discard the solids
3
Place the egg yolks and vinegar reduction into a food processor, and process until light and frothy.
4
With the motor running, slowly drizzle in the hot butter to make a thick sauce.
5
Add mint, season well and process again.
6
Tip into bowl, cover and keep warm until ready to serve.
7
Lamb:
8
Preheat oven to 200c.
9
Heat an ovenproof saute pan with a little olive oil.
10
Season the lamb and quickly brown on both sides.
11
Roast 7 mins, turn the racks over and roast for a further 7 mins for medium rare lamb.
12
Cooking time will depend on the size of the lamb rack.
13
Transfer to a plate, cover loosley and rest for 5 mins.
14
Braised peas:
15
Melt the butter in a saucepan and cook the bacon, onion and garlic with a pinch of salt , until the onion is tender.
16
Add the peas, lettuce, wine and stock and bring to the boil.
17
Simmer until the peas are cooked.
18
Add mint just before serving.
19
To serve:
20
Slice the lamb into cutlets.
21
Divide the peas and the lettuce between shallow serving plates and top each one with four lamb cutlets and a spoonful of mint Bearnaise.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 x ribs racks of lamb, sea salt and freshly ground pepper, Mint Bearnaise:, 2 tablespoons white wine vinegar, and more.

Yes, Rack Of Lamb, Mint Bearnaise And Braised Peas And Lettuce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rack Of Lamb, Mint Bearnaise And Braised Peas And Lettuce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions