Sunday 16th May 2021
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Serves 4
Preparation time: 10 minutes
Cooking Time: 11 minutes

2-6 ribs of Lincolnshire spring lamb, French trimmed
200g fresh Scottish girolles mushrooms
300g fresh garden peas
4 large carrots
100ml white wine
1 chopped white onion
2 cloves of garlic
400g butter
1 litre vegetable stock
2 tablespoons of freshly chopped lovage
Salt and ground black pepper to taste

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Recipe by Ivano De Serio, Head Chef of The Old Bakery

Pan roasted Lincolnshire rack of spring lamb, sautéed garden peas and girolles mushrooms with carrot and lovage puree


Season the rack of lamb with salt and pepper and pan roast in a non-stick pan with 200g of butter for 5-6 minutes, then set aside. Finish by cooking in a 180C hot oven for 5 minutes before serving.

Put 100g of butter in a deep pan with the chopped garlic and onion and cook for 1 minute. Add the sliced carrots and wet with the white wine, then cook for 2 minutes and add the vegetable stock. Cook until soft and blend to puree. Add the chopped lovage and season with salt and pepper.

Melt the rest of the butter in a frying pan. Wash the girolles and add to the pan. Cook for 1 minute on medium heat. Add the peas and season with salt and pepper and serve.

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