Pan roasted Lincolnshire rack of spring lamb
Method
Season the rack of lamb with salt and pepper and pan roast in a non-stick pan with 200g of butter for 5-6 minutes, then set aside. Finish by cooking in a 180C hot oven for 5 minutes before serving.
Put 100g of butter in a deep pan with the chopped garlic and onion and cook for 1 minute. Add the sliced carrots and wet with the white wine, then cook for 2 minutes and add the vegetable stock. Cook until soft and blend to puree. Add the chopped lovage and season with salt and pepper.
Melt the rest of the butter in a frying pan. Wash the girolles and add to the pan. Cook for 1 minute on medium heat. Add the peas and season with salt and pepper and serve.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
JANUARY ISSUE OUT NOW!![]()
Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!![]()
![]()
Packed full of features including:![]()
• LGT Photo Competition - Winning entries![]()
• Peter Baynton - Creating animated art![]()
• Andrew Fisher - Watercolour wonders![]()
• Life visits Brigg and Sleaford![]()
• Wellness Supplement - Steps to better health in 2025![]()
• Recipes - Winter warmers![]()
• Taste of Excellence - Award presentations![]()
• Education - Find the right learning environment![]()
And lots more.![]()
![]()
Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-january-2025-digital-copy/
