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Lamb Rack

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Serves 1
Breaded lamb rack pan fried, served with sweet potato chips, minted pea purée and a red wine reduction sauce.


  • Lamb rack
  • Garden peas
  • Shallots
  • Cooking red wine
  • Mint
  • Parsley
  • Lemon
  • Salt and pepper
  • Breadcrumbs
  • Sweet potatoes
  • English mustard


  • STEP 1
    For breadcrumb crust finely dice parsley lemon zest salt and pepper. Muddled in pestle & mortar.
  • STEP 2
    For red wine reduction sauce. Finely slice shallots and fry off with butter and oil until clear, fill pan with red wine reduce until thickened pass to remove shallots
  • STEP 3
    Boil garden peas in veg stock. Strain keeping the stock. Blitz adding mint and slowly add stock to the creat purée. Pass to make smooth
  • STEP 4
    Coat lightly the side walls and underneath the rack with mustard and dip into bread crumbs to crust.
  • STEP 5
    Cross the fat of the lamb pan fry and place in the oven for 20 mins. Remove and rest.
  • STEP 6
    Peel sweet potatoes and cut into wedges. Deep fry and place in the oven for 10 minutes.

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