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.
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The property comprises first floor offices in LN6 3 with lift and stair access from the ground floor. The suite provides modern open plan and private office space finished with carpeted floors, painted plastered walls, perimeter trunking, suspended ceilings incorporating inset lighting and air conditioning. The suite benefits from shared WC facilities and a small kitchenette. Externally, there are allocated car parking spaces.![]()
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