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Grilled Lamb Racks With Minted Pea Puree

  • 45 minutes
Grilled Lamb Racks With Minted Pea Puree


  • 2 lamb racks, well-trimmed
  • wholeseed mustard
  • 1 cup panko or fresh breadcrumbs
  • 2-3 tblsp oil

Pea Puree

  • 250-350 grams frozen minted peas
  • ¼ cup water or stock
  • 2-3 tblsp cream (optional)

Braised Orzo

  • 2 cups orzo pasta
  • 1 onion, diced
  • 1-2 carrots, grated
  • 2 tsp minced garlic
  • 50 grams butter


  1. Cut lamb racks into thick cutlets, each with two bones. With a sharp knife cut away one of the bones from each cutlet and discard. Spread meaty part of each cutlet with wholeseed mustard.
  2. Toss cutlets in panko or fresh breadcrumbs.
  3. Heat oil in a frying pan and brown cutlets quickly on all sides. Transfer to a baking tray and cook at 200ºC for 10 minutes. Serve with Minted Pea Puree and Braised Orzo.

Minted Pea Puree

  1. Cook peas in water or stock for about 5 minutes until peas are tender. Puree peas and cooking liquid in a food processor. Add cream if wished to achieve a smooth but thick consistency.

Braised Orzo

  1. Boil orzo pasta in salted water for about 10 minutes or until tender. Drain well.
  2. Cook onion, grated carrot and garlic in the butter until tender. Add orzo and season with salt, pepper and parsley.

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