Jose Pizarro's roast rack of lamb with braised peas and lemon-thyme salsa

Jose Pizarro's roast rack of lamb with braised peas and lemon-thyme salsa
A Spanish roast with a spring-like twist of lemony herb relish and warmed peas Credit: Lisa Linder

SERVES

4

INGREDIENTS

For the peas

  • 3 tbsp olive oil
  • 2 medium shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g frozen peas, or 300g fresh, podded
  • 150ml dry white wine
  • 750ml vegetable stock
  • 1 tbsp chopped mint

For the lamb

  • 2 tbsp olive oil
  • 2 racks of spring lamb, French-trimmed
  • 3 tbsp honey
  • 1 tbsp sherry vinegar
  • 1 tbsp English mustard
  • 1 garlic clove, finely chopped

For the salsa

  • 1 garlic clove, sliced
  • 3 tbsp salted capers, rinsed, drained and dried
  • 50g pitted green olives
  • 6 anchovy fillets in oil
  • the zest of ½ small lemon, plus 1½  tbsp juice
  • 1 tsp English mustard
  • 8 tbsp extra-virgin olive oil
  • 3 tbsp lemon-thyme leaves

METHOD

Preheat the oven to 180C/gas mark 4.

In a saucepan, heat the oil over a medium heat, add the shallots and cook for five minutes.

Add the garlic and cook for a further five minutes or so, until both start to turn golden, then add the peas, mix well and cook for five minutes more.

Now add the wine and cook for four minutes to reduce the alcohol.

Add two thirds of the stock, cover and cook for 30 minutes, adding more stock if the peas start to get too dry. Season.

Add the mint just before serving.

In the meantime, heat the oil for the lamb in a large, heavy pan, and when hot add the  lamb racks one at a time. Caramelise all over for 5-7 minutes.

For the marinade, heat the honey, vinegar, mustard and garlic in  a small saucepan until they meld. Do not let the mixture boil over.

Place the racks of lamb on a baking tray and drizzle the pan juices and marinade  all over them.

Cook in the oven for about  20 minutes for medium-rare meat. Allow to rest for five minutes.

For the salsa, place the garlic, capers, olives and anchovies on a board and finely chop everything together.

Scoop the mixture into a bowl and stir in the lemon zest and juice, mustard, olive oil and lemon-thyme leaves with some freshly ground black pepper. Mix together well.

Slice the lamb, then divide the peas and lamb between four warmed plates. Top with salsa.

josepizarro.com

For the love of lamb: more recipes to try

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A simple and quick dish of pan-fried lamb teamed with warm broad beans and fresh mint Credit: Lisa Linder
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