Hazelnut & Herb-crusted Lamb Cutlets with Pea & Wild Garlic Purée
Serves 6
INGREDIENTS:
3 racks of lamb (with approx. 6 cutlets on each rack)
2 tbsp of a mix of fresh rosemary, thyme and flat leaf parsley, finely chopped
120g/¾ hazelnuts, roasted and very finely chopped
2 tbsp olive oil
sea salt and freshly ground black pepper
For the pea and wild garlic puree
75g wild garlic, chopped
600g/4½ cups frozen peas
75g/5 tbsp salted butter
METHOD:
1. Pre-heat the oven to 180°C/350°F.
2. Remove the racks of lamb from the fridge at least 30 minutes before cooking. Prep the lamb racks by scoring the fat and searing the fat of the lamb on a hot pan. In a small bowl mix together the chopped fresh herbs , finely chopped roasted hazelnuts and olive. Then press on top the fat of the lamb. Place in the pre-heated oven to cook for 15 minutes
3. To make the pea puree, cook the frozen peas in a saucepan of boiling water for 4 minutes, then drain. Place the cooked peas in a food blender along with the wild garlic and butter. Season with sea salt and freshly ground black pepper. Blend until you get a smooth consistency. Remove from the food blender and place in a saucepan until you are ready to serve.
4. Slice the rack of lamb into individual cutlets. Spoon the wild garlic pea puree in the center of four warmed plates and lay 3 lamb cutlets on top. Garnishwith wild garlic flowers and a pert wild garlic leaf.
RECIPE FROM
Clodagh’s Suppers
