Roast lamb racks with mashed peas | Gourmet Traveller

Ingredients

• 2 tbsp olive oil
• 1 lamb rack (8 cutlets), French trimmed, brought to room temperature
• 400 ml veal or lamb stock
• 1 tsp raw caster sugar
• 1 garlic clove, thinly sliced
• 2 tsp small rosemary sprigs
• Mashed peas
• 400 gm frozen peas, defrosted
• 80 gm butter, softened