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Herb-crusted rack of lamb with summer mint sauce
Fruit and vegetables
40g/1½oz fresh
mint
leaves, finely chopped
20g/¾oz fresh
chervil
20g/¾oz fresh flatleaf
parsley
20g/¾oz fresh
chives
10g/⅓oz fresh
mint
40g/1½oz
broad beans
, double-podded and cooked
80g/2¾oz baby gem
lettuce
, thinly shredded
80g/2¾oz baby
carrots
, cooked
20g/¾oz
pea shoots
Tins, packets and jars
20g/¾oz Tewkesbury mustard or
Dijon mustard
Cooking ingredients
50ml/2fl oz
white wine vinegar
25g/1oz
caster sugar
salt and freshly ground
black pepper
Baking and patisserie
4 slices
white bread
, torn into pieces
Dairy, eggs and chilled
40g/1½oz
butter
Meat, fish and poultry
1 French-trimmed
rack of lamb
Other
40g/1½oz
peas
, cooked
Back to recipe
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