Lamb cutlets on pea, spinach and lemon crush
This dish is simple and quick to make so you won’t be in the kitchen all afternoon preparing.
- Serves 4
- 15 mins to prepare
- 20 mins to cook
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- 1 Quality Mark lamb rack with 8 cutlets
- Salt and freshly ground pepper for seasoning
- Herb paste
- 2 tablespoons oil
- 1 tablespoon capers
- 2 cloves garlic, roughly chopped
- 3 tablespoons chopped fresh herbs eg. flat-leaf parsley, mint, basil
- Pan jus
- ½ cup red wine
- 1 cup Campbell’s Real Stock – Salt Reduced Beef
- 1 teaspoon butter
- Pea crush
- 3 cups frozen baby peas
- 1½ cups chopped spinach
- Zest of 1 lemon
- 1 teaspoon lemon juice
- ¼ cup grated parmesan
- ¼ cup cream
- Trim any fat from the lamb rack and carefully remove the silverskin with a sharp knife. Season with salt and pepper.
- Heat 1 tablespoon of oil in a pan over a very high heat. Sear the lamb racks for a couple of minutes until browned all over.
- Remove from the pan and set aside to cool. Don’t wash the pan.
- In a small food processor or mortar and pestle (or chop everything finely), mix the oil, capers, garlic and fresh herbs to a chunky paste.
- Smear the mixture generously over the cooled lamb racks and leave for 30 minutes, or longer if you have time.
- Add the wine to the hot pan in which the lamb was cooked and let it bubble up for 30 seconds.
- Add the stock and simmer gently until reduced to a light sauce or jus, about 5-10 minutes.
- Whisk in the butter. Set aside and keep warm.
- Preheat the oven to 210°C.
- Cook peas in salted boiling water until tender.
- Drain and place in a food processor with the spinach, lemon zest and juice, parmesan and cream. Process until well combined but still a little chunky.
- Taste and season as required (You can use a potato masher instead of a food processor).
- Tip: make sure you do it when the peas are hot so they wilt the spinach.
- Roast the lamb rack for 13-15 minutes, remove from the oven and rest for 10 minutes before slicing into 2-bone pieces.
- Spoon some pea purée on four plates, top with a 2-bone piece of lamb rack and drizzle jus over. Serve with minted new potatoes.
- Cutting off the silverskin (pearly white layer) makes the meat more tender to eat and prevents it puckering up while cooking.
- Cooking and resting the rack whole before cutting results in more succulent meat compared to cooking the cutlets individually.
- Make sure you use a sharp knife when trimming meat – it makes the task far easier and more accurate.
- Because of the short roasting time the meat won’t brown in the oven, so it needs to be done first in a pan. This gives the lamb extra flavour.
- Beef and lamb can be enjoyed 3-4 times per week with plenty of vegetables as part of a healthy diet. Remember a healthy portion is about the size of a deck of cards.
Find more Beef + Lamb NZ recipes on their website.
411 calories per serving
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