Rack of lamb on pea cream

I can guide you in preparing a rack of lamb on pea cream, a refined and tasty dish. Here is the recipe:

Ingredients

• 1 rack of lamb (about 8 ribs)
• 500 g of fresh peas (or frozen if out of season)
• 1 shallot
• Vegetable broth as needed
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh mint for garnish
• Butter as needed (optional)

Preparation

1. Prepare the rack of lamb:

   • Preheat the oven to 200 °C.
   • Clean the rack of lamb by removing the excess fat and “frenching” the ribs for a more refined presentation.
   • Heat a drizzle of extra virgin olive oil in a pan and sear the rack on all sides to seal the meat.
   • Season the rack with salt and pepper, then transfer it to a baking dish and bake for about 15-20 minutes for a pink cooking (adjust the times according to cooking preferences).
   • Once cooked, let it rest for a few minutes before cutting between the ribs.

2. Prepare the pea cream:

   • Finely chop the shallot and sauté it in a little extra virgin olive oil or in a knob of butter until it becomes translucent.
   • Add the peas and cook for a couple of minutes.
   • Pour in the vegetable broth until it covers the peas and cook until they are tender.
   • Use an immersion blender to reduce the peas to a smooth cream. Adjust salt and pepper to taste.
   • If you desire a finer texture, you can strain the cream through a sieve.

3. Plating the dish:

   • Arrange a base of warm pea cream on the plate.
   • Lay the separated rack of lamb ribs on top.
   • Garnish with fresh mint leaves for a touch of freshness and color.

Fun Facts

The rack of lamb is a prized cut and lends itself very well to short oven cooking, which keeps it succulent. The contrast with the sweetness of the pea cream is a classic and elegant combination. It is a dish best served on special occasions, given the nobility of the meat and the sophistication of the presentation.