Lamb Rack in Citrus Marinade with Pea Purée
Main Dishes • European
Description
Lamb Rack in Citrus Marinade with Pea Purée
Ingredients
- Rack of Lamb 0 lbs
- Olive Oil 3 tablespoons
- Mustard Greens 1 teaspoon
- Freshly squeezed orange juice 4 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Mild Chili Spice to taste
- White Balsamic Cream 1 teaspoon
- Garlic 4 cloves
- Butter to taste
- Frozen green bean pods 5 oz
- Chicken Broth ½ cup
- Parsley 2 stems
- Feta cheese 2 tablespoons
- Pomegranate Seeds 2 tablespoons
- Meyer Lemon Juice 2 tablespoons
- Thyme 3 stems
Step-by-Step Guide
Step 1
In a jar that can be sealed and shaken, combine the following ingredients: olive oil (about 2–3 tablespoons), mustard (1 heaping teaspoon), orange juice, salt, freshly ground pepper (a pinch each), chili pepper (to taste), balsamic glaze (1 teaspoon), roughly chopped garlic (2 cloves), and lemon juice.
Step 2
Marinate the lamb in thyme, adding 3–4 tablespoons of the marinade and mixing well. Ideally, let it sit for at least 3 hours to marinate, but you can also start cooking right away. The remaining marinade can be used for a salad of greens and vegetables (removing garlic pieces if desired), which pairs perfectly with lamb.
Step 3
Roast the lamb in a preheated oven at 390°F (392 degrees Fahrenheit) in 'top and bottom' mode for 20–25 minutes. It is very important not to overcook the lamb — it’s better to take one piece out earlier and check for doneness.
Step 4
While the lamb is cooking, prepare the pea purée: sauté 2 cloves of garlic in a mixture of olive oil (1 tablespoon) and butter, stirring to prevent burning.
Step 5
Add the peas and sauté for 5–7 minutes.
Step 6
Pour in the broth, reduce the heat after 1 minute, and simmer until ready.
Step 7
Turn off the heat, add the chopped parsley, and blend until smooth.
Step 8
When serving, sprinkle with pomegranate seeds and crumbled feta.
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