Rack of lamb with shallot and fresh pea topping

Rack of lamb with shallot and fresh pea topping
Why shallots :
Category : Meat
Type of dish : Vegetables, Lamb
Number of servings : 4
Cooking time : 20 minutes
Ingredients :

2 lamb's racks of around 400 g each
200 g fresh peas
2 cloves of garlic
75 g shallot
½ dl olive oil
30 g breadcrumbs (panko - Japanese breadcrumbs)
 

Preparation :
How to prepare :

Trim the fat from the racks of lamb. Season the meat with salt and pepper. Slice the fat into small cubes and fry until the fat runs and they crisp up. Drain in a sieve. Save the fat and use it to fry the lamb on all sides until golden brown. Place the meat into a pre-heated oven at 150 degrees to cook further for 10 minutes. Then allow the meat to rest at 50 degrees for a further 10 minutes.
Peel and halve the garlic (remove the inner core) then slice extremely finely. Blanch the peas in boiling water for a few minutes the plunge them into cold water (this will keep them nice and green). Peel and halve the shallots and slice into thin rings.
Gently fry the shallots and the garlic in the olive oil then add to the blanched peas and blend finely. Rub this mixture through a sieve to remove any lumps and mix the mashed peas with the panko and the crispy fat cubes. Season the mash. Spread the pea mash over the surface of the lamb and heat for another 5 minutes in the oven (180 degrees).
 

Use with :
Tips :

This topping also tastes delicious on fish!