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  • BBC Good Food Magazine

    BRING THE CIRCUS HOME

    Apr 23, 2020 5 minutes

    Roast rack & fried breast of lamb with peas & wilted lettuce

    This is effectively a spin on lamb, mint and peas. When it’s warm outside, it’s time to visit the local butcher and ransack the allotment. Ask the butcher to chine the lamb rack, French-trim the bones, and debone the breast.

    SERVES 6 PREP 1 hr plus at least 2 hrs chilling and resting COOK 4 hrs 45 mins MORE EFFORT

    1 lamb breast, deboned rapeseed oil, for rubbing and frying
    1 rack of lamb a few thyme sprigs
    3 banana shallots, thinly sliced
    6 garlic cloves, thinly sliced
    100g unsalted butter
    150g peas
    150g sugar snap peas
    150g mangetout
    150g lettuce, chopped
    150g runner beans
    150g broad beans
    3-4 mint leaves, torn
    1 lemon, juiced
    1 egg
    100ml whole milk
    100g plain flour
    100g panko breadcrumbs

    Heat the oven to 170C/ 140C fan/gas 3.

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