- 500g rack of lamb
- 800g garden peas
- 2 shallots
- 2 garlic cloves
- A handful of mint, leaves only
- A handful of rosemary, leaves only
- 2 x 400g tins of butter beans
- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1 lemon
- 250ml boiling water
- ½ chicken stock cube
- 1 glass of white wine
- 2 tbsp butter
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Unwrap the lamb and let it sit for 30 mins to come to room temperature. Pod the peas. Peel and finely chop the shallots. Peel and finely chop both garlic cloves (pop 1 chopped clove into a bowl for later). Pick and finely slice the mint and rosemary leaves.
2. Drain and rinse the butter beans. Warm 2 tbsp olive oil in a medium pan on a medium-low heat. Add in 1 chopped garlic clove with a good pinch of salt and pepper. Fry the garlic for 1 min, then stir in the butter beans. Cook for 5 mins, stirring occasionally, till warmed through. Zest and juice the lemon into the pan. Use a masher to crush the beans into a smooth mash, adding a splash of boiling water if needed (you can tip everything into a food processor and blitz to make it extra silky). Have a taste and add more salt or pepper if needed. Set the pan aside for reheating later.
3. Pour 250ml boiling water into a heatproof jug and crumble in half of the stock cube. Stir to dissolve.
4. Season the lamb well with salt and pepper. Warm a large frying pan till it's smoking hot and carefully pour in 1 tbsp olive oil. Add the lamb to the pan and fry for 2-3 mins on each side, till browned. Lift the lamb out onto a baking tray, fat-side up. Slide into the oven and roast for 15-17 mins if you like your lamb rare, adding 4-5 mins cooking time if you like it more well done. Remove the lamb from the oven, cover with foil and leave to rest for at least 10 mins.
5. While the lamb rests, pop the pan of butter bean mash back on a low heat and gently warm through, stirring occasionally.
6. Set the empty lamb frying pan back on a medium-high heat. Add the shallots, rosemary and the remaining garlic clove. Cook and stir for 3 mins to soften the shallots. Pour in 1 glass of white wine and allow it to bubble and reduce by half. Pour in the chicken stock and return the pan to the boil. Add the peas and cook for 3-4 mins, till tender. Add the mint leaves and 2 tbsp butter, stirring till the butter has melted.
7. Divide the mash between a couple of warm plates and top with slices of lamb. Spoon over the peas and buttery sauce to serve.