Recipes

PREP TIME 40 minutes
COOKING TIME 45 minutes

INGREDIENTS 4 x 4 cutlet racks of lamb (about 750g) 2 cloves garlic, sliced 2 sprigs fresh rosemary, torn 1/2 cup mint jelly 2 tablespoons wholegrain mustard 2 tablespoons balsamic vinegar Broad bean and pea puree 500 g fresh or frozen broad beans, thawed and peeled 1 cup frozen mint peas 125ml reduced salt chicken stock

DIRECTIONS

1. Preheat oven to 200.C. Trim any excess fat from the rack and any sinew away from the bones using a small sharp knife. Cut small slits in the lamb and put slices of garlic and torn sprigs of rosemary into each hole.
2. Put the mint jelly, mustard and balsamic vinegar into a small pot and bring to the boil. Brush the lamb racks with the glaze and put into a baking dish.
3. Roast the racks for 35-40 minutes for medium rare. Allow to stand for 5 minutes before cutting into cutlets.
4. To make the broad bean and pea puree: While the lamb roasts, put the broad beans, peas and stock in a pot, bring to the boil then reduce the heat and simmer until the broad beans are soft and most of the liquid is absorbed. Mash until very smooth or put in a food processor and blend until smooth.
5. Serve the cutlets on a mound of broad bean puree, drizzle with the warmed glaze and serve with steamed or roasted baby potatoes. Serves 4.
   NOTE: The puree will discolour on standing so do not make it too far in advance.