Rack of lamb with charred snap peas
It's around this time of year that we start to think about swinging the doors open and cooking outside again but, if the weather doesn't co-operate, it's good to know you can still make delicious,...
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Ingredients
- 1 rack of lamb with fat cap still attached
- 500g small potatoes
- 2 tbsp plus 1 tsp olive oil
- 150g snap peas, stem end trimmed off
- 60g butter, room temperature
- 2 garlic cloves, grated on Microplane
- 1 tsp lemon zest
- 3 tbsp chopped fresh tarragon leaves (substitute with parsley if tarragon unavailable)
- 1 lemon, to serve
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