Recipe Inspiration

Ingredients...

5 x 6-7 bone French trimmed racks of lamb

4tbsp olive oil

40g unsalted butter

2tbsps grain mustard

1tsp Essential Cuisine Lamb Glace

200g roughly chopped shallots

4 roughly chopped garlic cloves

500ml red wine

2tbsps redcurrant jelly

1ltr Essential Cuisine Premier Lamb Jus (made up to instructions)

Peas

1200g fresh peas

100ml extra virgin olive oil

2tbsps chopped marjoram

2tbsps chopped mint

2tbsps fresh lemon juice

Provençal Breadcrumbs 

150g thickly cut stale white bread

2tbsps finely chopped flat-leaf parsley

1tbsp finely chopped fresh thyme

1tbsp finely chopped fresh rosemary

4tbsps extra virgin olive oil

Salt and pepper for seasoning

Method...

1. Pre-heat the oven to 190 ̊c, season the lamb racks

2. On a medium heat, in a suitable frying pan, heat the olive oil and butter. Add the lamb and colour the meat side for 3-4 minutes, turning onto the fat side for a further 3-4 minutes until golden brown

3. Transfer onto a baking tray, into the oven for 10 minutes, remove and allow to cool slightly

4. Stir the shallots and garlic into the same frying pan and fry gently until softened but without too much colour, scrape the sediment from the pan at the same time. Pour in the red wine and reduce by 1⁄2 on a high heat, stir in the Essential Cuisine Premier Lamb Jus and redcurrant jelly, bring back to boil. Pass through a fine sieve into a clean pan and keep warm

5. Crush the peas in a food processor using the pulse button, but do not puree! Transfer to a suitable saucepan, stir in the olive oil, marjoram and mint. Season to your taste

6. Crumble the bread into a food processor, use the pulse button again to turn it into crumbs that have a coarse texture, not powdery! Transfer to a bowl and stir in the parsley, thyme, rosemary and olive oil. Season to your taste

7. Mix the mustard and Essential Cuisine Lamb Glace together, brush onto the fatty side of the lamb racks. Press into the breadcrumb mix and pat on gently. Return the lamb to the oven and continue cooking for 8-10 minutes for pink, remove from the oven and allow to rest for 5 minutes

8. In the meantime, cook the crushed peas on a medium heat for 4 minutes with a lid on, removing the lid and stirring occasionally, stir in the lemon juice. Place the crushed peas onto a warm plate, carve the lamb so that each person has 3 cutlets and arrange onto the peas. Drizzle the warm Essential Cuisine Red Wine Sauce over and around the lamb

Chefs Tip

Ask your butcher to clean the rib bones and remove the chine bone from the lamb rack so it is easier to carve. Warm your plates in a low oven