Country Living (UK)



Preparatio­n 20 minutes, plus resting Cooking about 20 minutes Serves 6 The flavours of the herbs and hazelnuts roasted with the lamb cutlets are utter heaven here, but you could use almonds or pine nuts if you prefer.

3 French-trimmed racks of lamb (about 6 cutlets per rack) 2 tbsp finely chopped mixed rosemary, thyme and flat-leaf parsley 120g blanched hazelnuts, roasted and crushed 2 tbsp olive oil FOR THE PEA AND WILD GARLIC PURÉE 600g frozen peas 75g wild garlic leaves, thoroughly washed and chopped 75g salted butter wild garlic flowers and pert leaves, thoroughly washed, to garnish

1 Remove the racks of lamb from the fridge at least 30 minutes before cooking. Preheat the oven to 180˚C (160˚C fan oven) gas mark 4.

2 Using a sharp knife, score the fat of the lamb racks in a criss-cross pattern. Heat a large frying pan over a high heat. Add each rack in turn, fat side down, to the hot pan and sear the fat, then transfer to a large roasting tin.

3 Mix the herbs, hazelnuts and oil together in a small bowl, then press the mixture onto the seared fat of the lamb racks. Roast for 15 minutes.

4 While the lamb is roasting, prepare the pea and wild garlic purée. Cook the frozen peas in a saucepan of boiling water for 4 minutes. Drain and add to a blender or food processor along with the wild garlic and butter. Season with salt and freshly ground black pepper and blend to a smooth consistenc­y. Transfer the purée to a saucepan ready to warm through before serving.

5 Remove the lamb from the oven and leave to rest for 5 minutes, then slice into individual cutlets. Spoon the warmed pea and wild garlic purée in the centre of four warmed plates and lay three lamb cutlets on top. Garnish each serving with wild garlic flowers and a wild garlic leaf.

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