Highland Lamb Rack

Ingredients

• 12 racks of lamb (French trimmed, 6–8 cutlets each) — from Highland or Cumbrian farms
• 22 tbsp Dijon mustard
• 350g (1.75 oz) fresh breadcrumbs
• 42 tbsp fresh parsley, finely chopped
• 51 tsp fresh thyme leaves
• 61 tbsp olive oil
• 7Salt and freshly ground black pepper
• 8For the pea purée: 300g frozen peas, 2 tbsp crème fraîche, knob of butter, salt
• 9For the mint gel: 4 tbsp fresh mint, 1 tbsp sugar, 3 tbsp white wine vinegar, 1 tsp agar agar
• 10For the lamb jus: lamb or beef stock 300ml, 1 shallot, splash of red wine, fresh rosemary

Instructions

1. 1Preheat oven to 200°C / 400°F. Season the lamb racks with salt and pepper. Heat oil in a pan and sear fat-side down for 2–3 minutes until golden. Sear the other sides briefly.
2. 2Brush the fat side generously with Dijon mustard. Mix breadcrumbs, parsley, and thyme and press onto the mustard-coated side to form the herb crust.
3. 3Roast in the oven for 18–22 minutes for medium-rare (internal temp 57–60°C). Rest for 8 minutes before carving.
4. 4For pea purée: boil peas 3 minutes, drain. Blend with crème fraîche, butter, salt, and pepper until smooth. Keep warm.
5. 5For mint gel: heat vinegar, sugar, and agar agar, dissolve and add chopped mint. Pour onto a tray, chill until set, then blend smooth in a food processor.
6. 6For lamb jus: sweat shallot in butter, add wine and reduce, add stock and rosemary, simmer 10 minutes until glossy. Strain and season.
7. 7Carve the rack into individual cutlets and serve on pea purée, dots of mint gel, with the lamb jus.