Pan roasted Lincolnshire rack of spring lamb

Serving size: 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

Featured in:
July 2012


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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Have you seen this months copy of Lincolnshire Life Magazine? 📖 If not, you may have missed their feature on the Taste of Excellence Awards, including our very own Tristran Russell presenting the Best Farm or Local Shop to this years winner and finalists Doddington Hall and Gardens, Manor Farm Shops and Garden Centre, Leasingham , Nr Sleaford and Leagate Road Farm Shop, congratulations to you all! 🍾 #awardsceremony #awardsnight #magazinefeature ... See MoreSee Less