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Conferences

Aromatic Spiced Lamb with Pea Purée & Fennel – A Perfect Spring Feast

Ingredients

For the Lamb:

  • 1 rack of spring lamb (about 6-8 ribs), French-trimmed and skin removed (ask the butcher)
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 1 tbsp fresh rosemary, chopped
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

For the Pea Purée:

  • 150g fresh or frozen peas
  • 1 tbsp butter or olive oil
  • 1 small shallot, finely chopped
  • Salt and pepper, to taste
  • 1 tbsp fresh lemon juice

For the Mint Oil:

  • 10g fresh mint leaves
  • 60ml extra virgin olive oil
  • Salt, to taste

For the Fennel:

  • 1 bulb fennel, thinly sliced
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: a splash of Pernod

Instructions

1. Prepare the Lamb:

  • Preheat your oven to 180°C (350°F).
  • In a small bowl, combine the cumin seeds, coriander seeds, smoked paprika, cinnamon, chopped rosemary, minced garlic, olive oil, salt, and pepper to create a spice rub.
  • Pat the lamb rack dry with a paper towel and gently score it. Rub the spice mixture all over the lamb (give it a really good rub). Let it marinate for at least 15 minutes (or up to 1 hour if you have time) to allow the flavours to infuse.

2. Roast the Lamb:

  • Heat a large ovenproof skillet or pan over medium-high heat. Once hot, sear the lamb rack for 2 minutes on each side until browned and caramelised, and the fat starts to render down. Only add oil to the pan if necessary.
  • Transfer the skillet to the oven and roast the lamb for 17-19 minutes for medium-rare (or longer if you prefer it more well done). Once done, remove from the oven and let the lamb rest for about 10 minutes before slicing.
  • If using a thermometer, aim for around 56°C before resting.

3. Make the Pea Purée:

  • While the lamb is roasting, cook the peas in boiling water for 2-3 minutes until tender. Drain and set aside.
  • In a small pan, heat the butter or olive oil over medium heat. Add the chopped shallot and cook for 3-4 minutes until softened.
  • Add the peas to the pan and cook for another 2 minutes. Season with salt, pepper, and lemon juice.
  • Transfer the pea mixture to a blender or food processor and blend until smooth. Add a little water if needed to reach a smooth purée consistency.

4. Prepare the Mint Oil:

  • Place the washed mint leaves and olive oil in a blender or food processor. Blend until the mint is finely chopped and the oil is infused with a green colour.
  • Add a pinch of salt and blend again. Strain the mixture through a fine sieve to remove any solids, leaving just the mint-infused oil.

5. Prepare the Fennel:

  • Heat the olive oil in a pan over medium heat. Add the thinly sliced fennel and sauté for 5-7 minutes until softened and lightly caramelised.
  • Season with salt and pepper, then, if using, add a splash of Pernod and let it cook off slightly.

6. Assemble the Dish:

  • Spoon a generous amount of pea purée onto each plate, spreading it gently.
  • Place slices of the roasted lamb rack on top of the pea purée.
  • Add a few spoonfuls of the caramelised fennel alongside the lamb.
  • Drizzle the mint oil around the plate for a fresh, vibrant touch.

7. Garnish and Serve:

  • Garnish the dish with a few extra mint leaves or sprigs.