Rack of Lamb
with Morels

This rack of lamb with morel mushrooms and seasonal vegetables looks stunning
and is full of the flavours of springtime.
A beautiful dish served with a classic Béarnaise sauce.

INGREDIENTS

2 racks of lamb, French trimmed

1 tbsp of olive oil

rosemary and thyme, finely chopped

500g peas

500g baby broad beans

12 morels

salt and ground black pepper to season

50g unsalted butter

METHOD

Preheat oven to 200C

Place the racks of lamb in a glass baking dish and drizzle with the olive oil. Scatter the chopped rosemary and thyme over the top. Leave to marinate for at least 4 hours or overnight, turning occasionally.
Generously season the lamb with salt and pepper. Heat the olive oil in a heavy-based frying pan and sear the lamb all over. Lower the heat and leave fat-side down to render until most of the fat has melted away. Put the racks in a roasting tin, standing them in pairs with their bones interlinked. Roast for 20-25 minutes for medium. When cooked, transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for 10 minutes.
Remove the stalks from the morels, then gently wash in warm water. Continue washing until they are clean and the water is clear. Leave them standing on a tray to dry.
Once dry, season the morels with salt and pepper and cook for about 3-4 minutes in a pan with a knob of butter. Add the rest of the butter, peas, broad beans and a splash of water or vegetable stock and cook for a further 2-3 minutes.
To serve, carve the lamb racks into cutlets. Spoon the veg and butter mix onto warmed plates, top with sliced lamb and morels. Serve with a classic Béarnaise sauce.