Lamb rack with potato–fennel puree and peas

Ingredients

• 600 g waxy boiling potatoes
• Salt
• 2 Garlic cloves
• 50 g butter
• fennel seeds
• Pepper
• 1 small onion
• 1 tbsp butter
• zest of 0.5 organic orange
• 200 g frozen peas
• a handful mint
• 2 lamb racks (about 300 g each)
• 1 tbsp oil
• a handful thyme sprigs
• 200 ml lamb stock (from the jar)
• 2 tbsp Cumberlandsauce

Instructions

1. 1.

   Peel, wash and halve potatoes. Boil in salted water for about 25 minutes. Peel garlic and dice finely. Heat butter. Sauté garlic and fennel seeds until golden brown. Drain potatoes and mash with a potato masher, folding in the garlic‑fennel butter. Season with salt and pepper.

2. 2.

   Peel onion and finely dice it. Heat butter. Add orange zest and peas, sauté for about 5 minutes. Season with salt and fold in some mint leaves.

3. 3.

   Season lamb racks with salt and pepper. Heat oil. Sear lamb racks until browned on all sides. Transfer to a heat‑proof dish and top with thyme sprigs. Pour in lamb stock. Bake in a preheated oven at 200 °C (or gas 3–4, fan 180 °C) for 18–20 minutes. Let the meat rest for 5 minutes. Strain the stock and stir in Cumberlandsauce. Reduce until thickened. Season with salt and pepper. Slice the meat and serve with sauce, puree and peas.