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The main dish, Chic bistro

Roast rack of lamb with pea purée

Roast rack of lamb with pea purée serves 6 and works well for a spring or summer dinner party. It takes 40 minutes of active work, the purée and jus are made in the morning, and the lamb is seared and roasted just before guests arrive. Difficulty is moderate, cost runs around €8.50 per person, and the key is searing the rack just enough to keep the center pink.

A rosy rack of lamb, a short thyme jus, and a bright green mint pea purée, sound good for your next dinner party?

Roast rack of lamb with pea purée
For
6 people
Work
40 min
Total time
1 h 15
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€8.50
Calories per person
640 kcalcalculated by Kiloach, your weight coach

Roast rack of lamb is all about the pink center, a golden crust outside, a tender and juicy bite inside, finished with a short thyme jus that coats without drowning it. The mint pea purée brings bright color and a fresh edge that balances the richness of the lamb, lighter than a classic mashed side.

It's a dish that makes a spring dinner party or family meal feel special, especially when peas, fresh or frozen, taste their best. It fits well in a menu with a light starter before and a fruit dessert after, so nothing competes with the lamb as the main event.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 21 min
  3. Before the guests arrive 2 steps, 18 min
  4. When it's time to serve 1 step

Make the purée and the jus in the morning, they reheat gently without losing quality. Take the racks out an hour before guests arrive to sear and roast them, the resting time under foil gives you a window to greet everyone without rushing. At serving time, all that's left is to reheat, carve, and plate.

The ingredients

6 people

Butcher

  • racks of lamb, 8 ribs each 2

Frozen foods

  • frozen peas 800 g

Fruits and vegetables

  • fresh mint 10 sprigs
  • shallots 2
  • fresh thyme 6 sprigs

Dairy

  • heavy cream 10 cl
  • butter 40 g

Pantry

  • veal stock 30 cl
  • oiloften in the pantry 2 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cook the peas in salted boiling water, drain them, blend with the cream, butter, and mint, then adjust the seasoning. 6 min

    Blend for a good while and add a splash of cooking water if the purée is too thick, it should pour slowly off the whisk.

  2. Sweat the minced shallots with the thyme, add the veal stock, and let it reduce by half for a short jus, then strain it. 15 min

    Taste before adding salt, the reduction already concentrates the salt from the stock.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the racks out an hour ahead, season with salt and pepper, and sear in a hot pan fat side down first, then on all sides. 6 min

    Prop the rack upright against the edge of the pan to brown the fat well without cooking the meat itself.

  2. Roast the racks at 200°C, then let them rest under a sheet of foil. 12 min

    Insert the tip of a knife into the center and touch it to your lip, it should feel warm for pink meat.

When it's time to serveThe final touches, right in front of your guests.

  1. Gently reheat the purée and jus, carve the racks into chops, and plate over the purée with a drizzle of jus.

    Cut between the bones with one clean stroke, the meat won't get crushed.

Our tips to get it right

  • Let the racks sit at room temperature before searing, the cooking will be more even and the center will stay pink all the way through.
  • Trim the bones so they're clearly visible, it makes carving into individual chops at the table much easier.
  • If you don't have a thermometer, rely on the knife test rather than the clock, every rack cooks a bit differently depending on its thickness.

The variations

  • Swap the veal stock for chicken stock if that's what you have, the jus will taste a touch milder but still work well.
  • For a vegetarian version of the meal, serve the pea purée with roasted button mushrooms as the main instead of the lamb.
  • For kids who don't like pink meat, set aside a few chops to cook a bit longer separately, most kids love the purée as it is.

What to serve it with

  • Roasted baby potatoes
  • A chilled rosé wine
  • Simple green salad before the main

Storage

The cooked rack doesn't reheat well, it loses its tenderness, so it's best served the same day. The purée keeps for 2 days in the fridge in a sealed container and reheats gently over low heat with a splash of water or cream.

Questions about this recipe

How do you check if the rack of lamb is pink without a thermometer?

Insert the tip of a knife into the center of the meat, then touch it to your lip for a few seconds. If it feels warm, the meat is pink, if it feels hot, it's more well done.

Can fresh peas replace frozen peas?

Yes, if they're in season, just allow extra time for shelling, the flavor will be even more pronounced. Cooking stays the same, a few minutes in salted boiling water.

How do you plate a rack of lamb so it looks nice?

Slice cleanly between the bones with one firm cut to get neat chops, then arrange them standing or crossed over the purée. A drizzle of jus and a few fresh mint leaves are enough for a polished plate.

Is rack of lamb a good dish for kids?

The pea purée is usually a hit with kids, even if some prefer their meat cooked beyond pink. You can set aside a few chops to cook longer just for them.

Can a roast rack of lamb with pea purée be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a roast rack of lamb with pea purée?

Allow 1 h 15 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a roast rack of lamb with pea purée?

About 640 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roast rack of lamb with pea purée cost?

About €8.50 per person, that's €51.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Beef tartare spoons The appetizer

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  • 30 min of work
  • Prepared the same day
  • Easy, €2.40 per person

130 kcalcalculated by Kiloach

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