Autumn lamb with broad bean & pea salad
Lauren Gregg, Head Chef at Snape Malting’s Café 1885
2 racks of lamb (with at least 3 cutlets on each)
½ banana shallot
500g new potatoes
100g fresh green peas
100g fresh broad beans
1 tablespoon thyme
1 tablespoon rosemary
2 tablespoon of roughly chopped mint
50g salted butter
1 tablespoon Hill Farm rapeseed oil
Salt & Pepper to season
1. Prepare the rack of lamb by cleaning off the meat and removing the excess fat with a sharp knife. Make slits into the fat and rub in seasoning, oil and some of each of the herbs.
2. Sear off lamb, bone side down, for a minute to colour and then do the same on both edge sides, then sear the fat side down and place the pan into an of oven 190'C/ 200'C for 8 minutes.
3. Once the 8 minutes are completed place the lamb on a tray and allow the lamb to rest for at least 5 minutes. Take the pan with all the juice from the lamb and add your sliced new potatoes with a little bit of seasoning and remaining fresh thyme & rosemary. Toss the potatoes covering them with the excess liquor and& place into oven to brown, usually for two to three minutes.
4. Slice half a banana shallot and sauté without colour in a little oil. At the very last minute drop the broad beans & peas into the pan and add a knob of butter, to give a shine. Once the butter has melted add a teaspoon of freshly chopped mint into the mix and toss, so all the peas and beans get coasted in the pan juice.
5. Once the lamb has rested slice the rack into chops giving you a collection of moist and tender medium cooked lamb cutlets. Centre the sautéed potato on your plate and then place the lamb cutlets at an angle on the potato. Drizzle the pea and broad bean salad around the lamb.
Select the cooking time that suits your taste by following this guide
Rare – 5 minutes
Medium/rare – 6 minutes
Medium/Well done – 10 minutes
Well done – 15 minutes