Rack Of Lamb Mint Bearnaise And Braised Peas And Lettuce Recipes

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MINT CRUSTED RACK OF LAMB

I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 50m

Yield 4

Number Of Ingredients 17



Mint Crusted Rack of Lamb image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with foil.
  • Cook mint leaves in a pot of boiling water for about 10 seconds.
  • Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
  • Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
  • Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
  • Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
  • Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
  • Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
  • Season each rack with salt and black pepper on all sides.
  • Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
  • Transfer lamb racks to the foil-lined baking sheet.
  • Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
  • Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g

1 cup fresh mint leaves
2 cloves garlic, sliced
2 tablespoons olive oil
½ cup plain bread crumbs
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
¼ cup Dijon mustard
2 teaspoons honey
2 tablespoons extra virgin olive oil
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 pinch salt and freshly ground black pepper to taste
2 (1 1/4 pound) racks of lamb, trimmed
1 teaspoon vegetable oil
salt and pepper to taste

BRAISED LETTUCE WITH PEAS

Do try this - it's melting and nutty flavoured, with sweet peas and just a hint of cream

Provided by Good Food team

Categories     Dinner, Vegetable

Time 30m

Number Of Ingredients 6



Braised lettuce with peas image

Steps:

  • Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
  • Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
  • With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

small knob butter
1 small onion , finely chopped
4 Little Gem lettuces
200ml fresh chicken stock
4 tbsp single cream or crème fraîche
500g bag frozen petits pois

BUTTER-BRAISED PEAS, LETTUCE & MINT

Cooked lettuce? You better believe it! Glynn Purnell works his magic with this super fresh and summery side dish

Provided by Glynn Purnell

Categories     Side dish

Time 10m

Yield Serves 4 as a side dish

Number Of Ingredients 9



Butter-braised peas, lettuce & mint image

Steps:

  • In a large frying pan, bring the stock to a simmer. Whisk in the butter, then add the peas and capers and cook for 1 min. Add the Gem leaves, iceberg and mint, then cook gently until just wilted. Season with salt and black pepper, remove from the heat, garnish with the pea shoots and serve with bread or toast.

Nutrition Facts : Calories 88 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.44 milligram of sodium

150ml vegetable stock
25g salted butter
140g fresh peas podded (about 75og/1lb 10 oz podded weight)
1 tbsp capers , rinsed
1 medium Baby Gem lettuce , outer leaves removed and halved lengthways
½ iceberg lettuce , thinly shredded
10 large mint leaves, finely shredded
small handful pea shoots
slices of bread or toast , to serve

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