Herb & Caper Lamb Chops on Pea, Spinach & Lemon Mash
- 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
- 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.
- 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.
- 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°.
- 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.
- 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