Rack of Spring Lamb

Head Chef Jay’s new season lamb recipe

Rack of spring lamb with crushed Jersey Royals, pea and mint puree and sautéed English spring vegetables

Serves 4
INGREDIENTS
2 8-bone racks of new season English lamb, French trimmed (ask your butcher)
750g Jersey Royals
1tbsp fresh chives
150g broad beans, removed from pods and husk
750g freshly picked peas, removed from husks
10 spears of English asparagus
Vine ripened cherry tomatoes
The Cold Pressed Oil Company’s rapeseed oil
Sprig of fresh mint
6 spring onions
25g unsalted English butter
Malden sea salt and freshly cracked black pepper
500ml vegetable stock

METHOD
For the pea puree
Bring the vegetable stock to a rapid boil and plunge three quarters of the podded peas into the pan., Boil for 3 – 4 minutes or until tender, adding the sprig of fresh mint half way through cooking.
Pour the peas into a jug with half of the cooking liquor. Puree with a blender and then pass through a sieve for smooth puree. Taste for seasoning and quickly place in the fridge to chill in order to retain the vibrant colour.

For the crushed potatoes
Place the Jersey Royals in a pan of warm salted water and bring to the boil. Simmer gently until the potatoes are tender, drain and place back in the pan to season with salt and pepper. Add the 25g of butter and roughly crush using a fork.

For the rack of lamb
Whilst the potatoes are cooking, pre heat an oven to 180* C and cut each 8-bone rack in half and score the skin of the lamb to help the fat render out. Season liberally with salt and pepper.

Pre heat a large frying pan with the rapeseed oil and pan fry the meat, initially skin side down, for 2 minutes on a medium heat. Then seal each eye of the meat for a further 2 minutes, before returning skin side down. Cook in the pre-heated oven along with the seasoned vine ripened cherry tomatoes, for a further 6-8 minutes.

Once cooked, place the lamb, uncovered, to one side to allow to rest which enables further tenderisation, keeping the pan cooking juices for use later.

For the spring vegetables
Bring a pan of salted water to the boil and blanch the asparagus spears, spring onions, podded broad beans and pre-reserved peas, for 2 minutes. Drain and sauté in the lamb juice pan you retained earlier, tossing continuously for 2 minutes to glaze the vegetables.

To serve
Use a plain pastry cutter to create a rough cake of crushed potato and surround with the warmed-through pea puree. Slice your lamb rack in half and stack both pieces on the crushed Jersey Royals. Carefully sprinkle your spring vegetables on top of the ring of pea puree and finish with the roasted vine ripened cherry tomatoes.