Name: Lamb rib roast with pommes Anna and pea purée
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Ingredients: 1 lemon; 2 garlic bulbs, halved; 2 lamb racks (8 cutlets, 1.5kg each), at room temperature, cap on; 1 tbsp Dijon mustard; 2 tsp each coriander, cumin and fennel seeds, roasted, crushed; 2 tsp pink peppercorns, crushed; 1 tsp each dried mint and Aleppo pepper; ¼ cup finely chopped flat-leaf parsley; Pea tendrils, to serve; Individual pommes Anna; 6 Desiree potatoes (about 1kg), scrubbed; 40 gm ghee, melted; 1 garlic clove, crushed; 1 tsp finely grated lemon rind; Pea and spring onion purée; 80 gm unsalted butter, chopped; 1 garlic clove, crushed; 500 gm frozen peas, thawed; 80 ml (1/3 cup) chicken stock; 2 spring onions, finely chopped

Ingredients

1 lemon

2 garlic bulbs, halved

2 lamb racks (8 cutlets, 1.5kg each), at room temperature, cap on

1 tbsp Dijon mustard

2 tsp each coriander, cumin and fennel seeds, roasted, crushed

2 tsp pink peppercorns, crushed

1 tsp each dried mint and Aleppo pepper

¼ cup finely chopped flat-leaf parsley

Pea tendrils, to serve

Individual pommes Anna

6 Desiree potatoes (about 1kg), scrubbed

40 gm ghee, melted

1 garlic clove, crushed

1 tsp finely grated lemon rind

Pea and spring onion purée

80 gm unsalted butter, chopped

1 garlic clove, crushed

500 gm frozen peas, thawed

80 ml (1/3 cup) chicken stock

2 spring onions, finely chopped

Method

1.For pommes Anna, preheat oven to 200˚C. Place potato, ghee, garlic and lemon rind in a large bowl, season to taste and toss to combine. Lay potato slices in four greased 8cm-round ring moulds (or four holes of a Texas muffin tin (they will sit higher than tin). Cover with foil and bake until potatoes are tender (30 minutes). Remove foil and cook until golden (15 minutes). Reduce oven to 140˚C.

2.For lamb, finely grate lemon and set aside. Slice lemon and place in a roasting pan with garlic. Heat a large frying pan over high heat. Add lamb and cook, turning until well browned (6-8 minutes). Place on oven tray and cook until medium rare (40-45 minutes, or until the internal temperature reaches 54˚C-58˚C on a meat thermometer). Cover with foil and rest for 15 minutes.

3.Meanwhile, for pea purée, melt butter in a saucepan over medium heat, add garlic and fry gently until softened (1-2 minutes). Add peas, stock, and bring to the boil and cook until peas are just tender (1-2 minutes). Remove from heat, add spring onions and using a hand-held blender, blend until puréed. Set aside and keep warm.

4.Remove garlic from pan and squeeze into a small bowl. Add mustard and mix to combine. Combine spices and pink peppercorns in a mortar and pestle and coarsely grind. Add parsley, lemon rind, mint and Aleppo pepper and season to taste. Cut lamb into 2 cutlet portions. Brush cap side of lamb with garlic mixture and press on spice mixture.

5.Serve lamb with pea purée, pommes Anna and pea tendrils.

Pommes Anna can be made ahead of time. Store refrigerated and place on an oven tray lined with baking paper in a preheated oven (200˚C) for 15 minutes to heat.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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