Rack of Lamb with Minted Pea Puree
Elevate your dinner table with this gourmet-style Rack of Lamb with Minted Pea Purée—a dish that seamlessly combines tender, herb-crusted lamb with a vibrant, creamy pea purée infused with fresh mint. Perfectly seared and oven-roasted lamb is seasoned with garlic, rosemary, and thyme to create a savory crust that locks in juiciness, while the minted pea purée offers a refreshing, velvety contrast with hints of lemon and butter. This show-stopping recipe is ready in under an hour, making it ideal for special occasions or elegant weeknight dinners. Serve this masterpiece alongside roasted vegetables or crusty bread for a restaurant-worthy experience at home. Rich, flavorful, and balanced, this dish is sure to impress both the palate and your dinner guests. Keywords: rack of lamb recipe, minted pea purée, herb-crusted lamb, easy lamb dinner, gourmet lamb dish.
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Recipe Information
Ingredients
- 2 racks (about 1.5 lbs each) rack of lamb
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups frozen peas
- 1 cup fresh mint leaves
- 2 tablespoons unsalted butter
- 0.25 cup heavy cream
- 1 tablespoon lemon juice
- 0.25 cup chicken or vegetable stock
Instructions
Preheat your oven to 400°F (200°C).
Trim any excess fat off the racks of lamb and pat them dry with paper towels.
In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Rub this mixture all over the lamb.
Heat a large oven-safe skillet over medium-high heat. Sear the lamb racks, fatty side down, for about 2 minutes until browned. Flip and sear the other side briefly.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 130°F (55°C) for medium-rare. Let the lamb rest for 5-10 minutes before slicing.
While the lamb cooks, prepare the minted pea puree. Bring a small pot of salted water to a boil and blanch the peas for 2-3 minutes until soft and vibrant green. Drain and set aside.
In a blender or food processor, combine the peas, mint leaves, unsalted butter, heavy cream, lemon juice, and chicken or vegetable stock. Blend until smooth. If the mixture is too thick, add more stock a tablespoon at a time.
Taste the puree and season with salt and pepper as needed.
To serve, slice the lamb into individual chops. Spoon the minted pea puree onto plates, arrange the lamb chops on top, and garnish with additional mint leaves if desired.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 4.3 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1366 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
