Rack of lamb with pea puree

Total time: 1hr 55m
Preparation Time: 40m

For 4 people



Nutritional Information

Contains 651 Kcal, 47g Protein, 42g Carbohydrates, 29g Fat


  • Meat
  • 1 tbsp oil for frying
  • 2 racks of lamb (approx. 400 g each)
  • a little pepper
  • 1 tsp sea salt
  • Potatoes
  • 2 tbsp oil for frying
  • 500 g new potatoes, cut into thin wedges
  • 3 tbsp grated Parmesan
  • 3 tbsp breadcrumbs
  • 0.5 tsp salt
  • Pea puree
  • 500 g frozen peas, slightly defrosted
  • 2 tbsp water
  • 150 g plain greek yoghurt
  • 2 tbsp peppermint, roughly chopped
  • 0.5 tsp salt
  • 1 tsp lemon juice

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  • Meat

    Remove the meat from the fridge approx. 30 mins. prior to cooking. Preheat the oven to 80°C, warm the platter and plates. Heat the oil in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove and place on the warmed platter. Insert the meat thermometer so that it does not touch the bone. Cook at a low temperature for approx. 1 1/4 hrs. in the centre of the oven. The core temperature should be approx. 55°C. The meat can then be kept warm at 60°C for up to 30 mins.
  • Potatoes

    Heat the oil in a non-stick frying pan. Place the potatoes in the pan, cover and fry for approx. 8 mins., remove the lid and finish cooking for approx. 4 mins. Combine the breadcrumbs and cheese, sprinkle on top, season with salt.
  • Pea puree

    Heat the peas and water in a pan, cover and simmer for approx. 2 mins. Add the yoghurt, mint and lemon juice, puree, season with salt.
  • Serve:

    Carve the meat, serve with the pea puree and potatoes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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