Rachel Allen’s rack of lamb with mustard mash and minted peas recipe
A rack of lamb makes for a perfect and luxurious roast. It is a delicate cut that looks beautiful both whole and when cut in to chops. It's also extremely quick to roast. The sweet flavour of lamb needs only a little encouragement with this herb and garlic paste.
Ingredients
- 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
- 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
- 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
- 500 g potatoes (new potatoes are too waxy for this)
- 25 g butter
- 100 ml milk, or 75 ml milk and 25ml cream
- 1.5 tbsp Dijon mustard
- 1 pinch salt and pepper
- 17.6 oz potatoes (new potatoes are too waxy for this)
- 0.9 oz butter
- 3.5 fl oz milk, or 75 ml milk and 25ml cream
- 1.5 tbsp Dijon mustard
- 1 pinch salt and pepper
- 17.6 oz potatoes (new potatoes are too waxy for this)
- 0.9 oz butter
- 0.4 cup milk, or 75 ml milk and 25ml cream
- 1.5 tbsp Dijon mustard
- 1 pinch salt and pepper
- 25 g butter
- 1 tbsp chopped mint
- 1 small squeeze of lemon juice
- 225 g peas, straight from the freezer if you like
- 0.9 oz butter
- 1 tbsp chopped mint
- 1 small squeeze of lemon juice
- 7.9 oz peas, straight from the freezer if you like
- 0.9 oz butter
- 1 tbsp chopped mint
- 1 small squeeze of lemon juice
- 7.9 oz peas, straight from the freezer if you like
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 60 mins
- Serves: 2
Step-by-step
- Preheat the oven to 220°C (425°F), 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 1–2cm (½–¾ 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 2–3 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 ½ inch) of the water out and continue to cook the potatoes on a very low heat. Don’t be tempted to stick a knife into them, the skins will break and they’ll 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 they’re soft, take them off the heat.
- Peel the potatoes while they’re still hot and mash them immediately. To peel them while they’re hot, hold them in a tea towel (not your fancy ones). Add the butter, but don’t add any milk until they’re 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 sauté pan. Add the mint, lemon juice and the peas and cook on a high heat for about 2 minutes until the peas are cooked.
Ecover has teamed up with chef and mother of three Rachel Allen to launch its ‘Eat Clean, Feel Good’ campaign, which aims to raise awareness of the hidden ‘nasties’ in washing up liquid. For more information visit www.the-splash.co.uk/feel-good/eat-clean
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