Rack of lamb with pesto and pea crushed potatoes

Serves: 2 Prepare & Cook:

Ingredients

  • 200g SpinneysFood Baby Potatoes
  • Welsh lamb rack
  • 100g Birds Eye Field Fresh Garden Peas
  • 2 tbsp SpinneysFood Basil Pesto

Method

  1. Preheat the oven to 190°C, gas mark 5. Cook 200g SpinneysFood Baby Potatoes in boiling salted water for 16-18 minutes, until tender. Drain and return to the pan.
  2. Set a frying pan with 1 tbsp oil over a high heat. Season the lamb and sear, skin-side down first, for 1-2 minutes on each side, until golden brown. Transfer to a baking tray and roast for 12-15 minutes, until done to your liking. Rest.
  3. Meanwhile, cook 100g peas in boiling salted water, drain and add to the potatoes. Warm through, add 2 tbsp pesto and lightly crush together.
  4. Slice the lamb and divide between plates with the crushed potatoes. Garnish with mint leaves, if you like.

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