Raymond Blanc Provençal Rack of Lamb with Crushed Peas Recipe
This French inspired Provençal rack of lamb recipe from Raymond Blanc is cooked in herby breadcrumbs and served with crushed minted peas.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 600g (1lb 5oz) fresh peas, or thawed frozen peas
- 85ml (3floz) extra-virgin olive oil
- 2 tbsp finely chopped fresh marjoram
- 2 tbsp finely chopped fresh mint
- Juice of ½ lemon
- Sea salt and freshly ground white pepper
- 75g (3oz) thickly cut stale white bread
- 2 handfuls of fresh flat-leaf parsley, very finely chopped
- 1 tsp very finely chopped fresh thyme
- 1 tsp very finely chopped fresh rosemary
- 4 tbsp extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 2 x 350g (12oz) racks of lamb, preferably organic, French trimmed
- 2 tbsp olive oil
- 20g (¾ oz) unsalted butter
- 1 tbsp Dijon mustard
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