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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