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Herb & Caper Lamb Chops on Pea, Spinach & Lemon Mash

Prep Time:
45 mins.
Cook Time:
25 mins.


  • 1 lamb rack
  • Salt and freshly ground pepper for seasoning
  • 2 tablespoons oil
  • 1 tablespoon capers
  • 2 garlic cloves, roughly chopped
  • 3 tablespoons chopped fresh herbs (flat-leaf parsley, mint, basil)
  • 1/2 cup red wine
  • 1 cup Low-Salt Beef Stock
  • 1 teaspoon butter
  • 3 cups frozen baby peas
  • 1 1/2 cups chopped spinach
  • Zest of 1 lemon
  • 1 teaspoon lemon juice
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup cream


  1. Trim any fat from the lamb rack and carefully remove the silverskin with a sharp knife. Season with salt and pepper. Heat 1 tablespoon of oil in a pan over very high heat. Sear the lamb racks for a couple of minutes until browned all over. Remove from the pan and set aside to cool. Don’t wash the pan.
  2. In a small food processor or mortar and pestle (or chop everything finely), mix the oil, capers, garlic, and fresh herbs to form a chunky herb paste. Smear the mixture generously over the cooled lamb racks and let stand for 30 minutes, or longer if you have time.
  3. Add the wine to the hot pan in which the lamb was cooked and let it bubble up for 30 seconds. Add the stock and simmer gently until reduced to a light sauce or jus, about 5 to 10 minutes. Whisk in the butter. Set aside and keep warm. Preheat the oven to 400°.
  4. Cook peas in salted boiling water until tender. Drain and place in a food processor with the spinach, lemon zest and juice, Parmesan cheese and cream. Process until well combined but still a little chunky. Taste and season as required (you can use a potato masher instead of a food processor). Make sure you combine when the peas are hot so they wilt the spinach.
  5. Roast the lamb rack for 13 to 15 minutes, remove from the oven, and rest for 10 minutes before slicing into 2-bone pieces. Spoon some pea purée on four plates, top with a 2-bone piece of lamb rack and drizzle jus over.

Source: Beef + Lamb New Zealand