Herdwick lamb loin roasted on the bone

The Recipes / Meat

Dukes London, London

2 x 6-bone racks of Herdwick lamb french trimmed, bones cleaned
Sprig of thyme
150g unsalted butter
2 cloves garlic

Pea purée
300g frozen peas
120g unsalted butter
120g spinach
125ml vegetable stock

Pea mousse
225ml pea purée (chilled)
1 leaf gelatin
100ml double cream

2 gem lettuce
1 sprig tarragon

Garnish
225g Yorkshire fettle cheese Pea shoots
Popped peas, dressed in olive

www.slh.com/hotels/dukes-hotel-london

Fresh peas, Yorkshire fettle, gem hearts

Serves 4

Trim any excess fat from the lamb racks.

Place the butter for the purée in a heavy based pan, bring to the boll and allow to colour until golden brown. In a separate pan bring the vegetable stock to the boil, add the peas and spinach, leave for 2 minutes, then add the brown butter. Blend until smooth, season with salt, and chill over iced water.

For the mousse, soak the gelatine in iced water for 5 minutes. Separate 225ml of the pea purée: there should be plenty left for serving. Whip the double cream to a soft peak and fold into the purée. Melt the gelatine in 2 tablespoons of water, add to the pea mixture, and gently fold in. Chill until required.

Heat olive oil in a large frying pan. Season the racks with salt, place in the pan fat side down and render the fat until golden brown. Turn over the racks and seal the other side. Add the garlic, thyme and butter and roast in the oven at 180˚C for 8-10 minutes. Remove from the pan and allow to rest.

Heat a water bath to 85˚C. Remove the outer leaves of the lettuce, wash the hearts and season with rock salt, olive oil and tarragon. Seal in a vacuum bag and cook for 8 minutes, then place the bag straight into iced water. Once cool, take out the lettuce, dry off any excess moisture and char the lettuce with a blow torch. Finish in the oven.

To serve, divide the racks into cutlets and season, decorated with pea purée, crumbled cheese, pea shoots and popped peas.