This lamb rack is cooked using the reverse sear method for a juicy and tender texture and is coated with Sunday Roast seasoning for extra flavor. It is served with a bright and fresh pea and mint puree for a perfect complement to the rich and savory lamb.
Reverse Seared Lamb Rack with Pea Mint Puree
Ingredients
- Lamb Rack
- Sunday Roast Rub
- 2 cups of Frozen Peas
- 1tbs of butter
- 1/4 cup of mint
- Tablespoon of Lane’s SPG
Directions
Lamb Rack Smoked indirect until internal temp of 125f
then rest for 10 mins
Finished direct until internal temp of 140f
Cook 2 cups of frozen peas in boiling water until cooked and soft.
Add 1tbs of butter, 1/4 cup of mint and a tablespoon of Lane’s SPG Rub and use a food processor to blitz!
Serve & Enjoy!
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