3 rack pea puree Recipes

rack of lamb (6-8 point), mint leaf, garlic, chopped, red wine vinegar, sugar, olive oil, new potatoes, frozen peas or 400 g fresh peas, butter, mint leaf

bone) rack of lamb, approximately 1 1/4 to 1 1/2 lb fully frenched, olive oil, garlic, crushed with the flat end of a knife, thyme, butter, lamb stock , reduced by 1/2 (lamb jus, yellow flesh spring potatoes, peeled, butter, cold and cubed, goat s cheese , rolled into balls, salt and pepper, bacon, diced, pearl onions, sliced very thin, butter, salt and pepper, peas, shucked, blanched and peeled (approximately 1 lb in the pod), garlic puree (see recipe below, garlic cloves, peeled, water