Herb-Crusted Lamb with Pea Purée & Roasted Tomatoes
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Rack of Lamb 1

Herb-Crusted Lamb with Pea Purée & Roasted Tomatoes

These succulent, tender racks of lamb are encrusted with thyme-infused golden breadcrumbs and baked to perfection. Accompanied by sweet pea purée and roasted cherry tomatoes, this preparation is easy to make and, of course, incredibly delicious.

To prepare this simple lamb dish, you have to first go straight to the source: your butcher. I usually like to get American lamb, which Chef Thomas Keller says has a subtler flavor than those from New Zealand or Australia. Personally, I like the American lamb better, because the cutlets are slightly larger. Ask your butcher to “French trim” the lamb, so that the excess fat will be cut out, which will in turn enhance the aesthetic appearance of the finished dish.

When serving, place the cooked cutlets directly on top of the green pea puree and dollop a hefty serving of the bright-red cherry tomatoes – the presentation will be stunning! Get ready; there will be no leftovers from this dish!

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Pick the leaves from thyme (you’ll need about 2 tablespoons); finely chop and then mix with the bread crumbs, oil, and some salt and pepper. This can be made up to a day ahead of time.

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Cut the rack of lamb into portions of 3 or 4 cutlets each. Season with salt and pepper, and then smear the mustard over the top of each rack.

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Press the breadcrumb mixture onto the racks using the palm of your hand. The racks can now be chilled for up to a day. Remember to remove them from the fridge 1 hour before cooking.

For Pea Purée 

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Add the peas and broth (stock) to the pan. Bring to a boil, then simmer for 2 minutes, or until the peas are bright and tender.

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Using an immersion (stick) blender, blender or food processor blend the peas until thick and smooth then season to taste with salt and pepper.

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Let the lamb rest in the roasting pan for 5 minutes then slice it into cutlets. Serve 2 or 3 cutlets for each guest.

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Bon Appétit!
Svitlana

Herb-Crusted Lamb with Pea Purée & Roasted Tomatoes

recipe details

Serves 6

Ingredients

  • 1 handful fresh thyme
  • 1 ½ cup fresh bread crumbs
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 2 racks of lamb, with 7-8 cutlets each, fully trimmed (ask your butcher to do this for you)
  • 1 generous tablespoon Dijon mustard
  • 1 large or 2 small onions
  • 6 tablespoons unsalted butter
  • 3 ½  cups frozen peas or shelled fresh peas
  • Scant 1 cup of vegetable stock
  • 6 small bunches of cherry tomatoes
  • 1 handful fresh mint
  • Sea salt and freshly ground black pepper

Directions

  1. Pick the leaves from thyme (you’ll need about 2 tablespoons); finely chop and then mix with the bread crumbs, oil, and some salt and pepper. This can be made up to a day ahead of time.
  2. Cut the rack of lamb into portions of 3 or 4 cutlets each. Season with salt and pepper, and then smear the mustard over the top of each rack.
  3. Press the breadcrumb mixture onto the racks using the palm of your hand. The racks can now be chilled for up to a day. Remember to remove them from the fridge 1 hour before cooking.
  4. For the pea puree, roughly chop the onion. Melt butter in a medium pan, and then add the onion with some salt and pepper. Cook gently for 10 minutes, until very soft.
  5. Add the peas and stock to the pan. Bring to a boil, then simmer for 2 minutes, or until the peas are bright and tender.
  6. Using an immersion (stick) blender, blender or food processor blend the peas until thick and smooth then season to taste with salt and pepper.
  7. Preheat the oven to 400F. Roast the rack for 20 minutes (it actually really depends on how thick and big the cutlets are and how rare you like to eat your meat), adding the tomatoes to the pan halfway through cooking. When the lamb is ready, the crumbs will be golden and the tomatoes starting to split and turn juicy. These timings will cook the lamb medium rare: pink and juicy in the middle.
  8. Let the lamb rest in the roasting pan for 5 minutes then slice it into cutlets. Serve 2 or 3 cutlets for each guest.
  9.   Spoon the pea puree onto plates, top with the lamb, then finish with a bunch of tomatoes, a drizzle of olive oil, and a scattering of torn mint leaves. Adapted from What to Cook & How to Cook it: Fresh and Easy by Jane Hornby

share your thoughts

6 thoughts on “Herb-Crusted Lamb with Pea Purée & Roasted Tomatoes”

  1. I had it cooked for a dinner last night. Delicious!Just a great recipe for lamb. Mustard and thyme give meat a very delicate flavor. Fast and easy!!!Definitely a keeper!

    Reply

    1. Vera, I’m excited that you tried the lamb. It’s one of my favorite meats in general, and it is so healthy! It always reminds me of the Mediterranean- simple, fresh, delicious! Keep me posted if you try something else.

      Reply

    1. Well, I remember a dinner at your house in Ukraine when we were still university students and you made an amazing cottage cheese cake. I need that recipe, it was delicious!!! I’m glad the site inspired you to start cooking again.

      Reply

  3. I just love lamb, I think I will try this recipe, looks good, it’s easy and it’s just different than the way we cook in Europe.

    Reply

    1. Hi Susan, I also LOVE the lamb- its flavor, tenderness and ingredients you can serve it with. In America we have good quality domestic and Australian lamb. I like them both but domestic tends to be slightly thicker. So when cooking, be mindful of the meat’s thickness and adjust the cooking time accordingly. The sweet pea purée is divine! Let me know if you like it!

      Reply

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