Watercress crusted lamb rack with broad bean and pea ragout -
A deliciously simple watercress crusted lamb rack from Borough Market chef, Lesley Holdship.
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Ingredients
- 100g watercress
- 75g white breadcrumbs
- Olive oil
- Salt
- black pepper
- 2 racks lamb, French trimmed, skin scored into diamonds
- 3-4 heaped tsp mint or redcurrant jelly
- A good hunk of butter
- 2 cloves garlic, peeled and crushed
- 1 banana shallot, peeled and finely chopped
- 50ml white wine
- 300ml double cream
- 175g broad beans
- 125g peas
- Juice of ½ a lemon
- 2-3 stems mint, leaves only, finely chopped
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