The Amble Inn – Pan Seared Lamb Rack

Do you want to recreate one of The Amble Inn’s most popular dishes? This Pan-Seared Lamb Rack is a firm favourite and you can make it at home!

Lamb Rack; seasoned with salt and pepper. Pan fry in olive oil for 1 minute on each side; finish in a preheated oven 190oc for 8 minutes; take out and rest for 4 minutes before serving. Don’t discard the lamb pan just yet, all the flavour for the sauce is sitting in it.

Mashed potato; cook potatoes until thoroughly cooked; drain and leave for 2 minutes for any excess water to completely drain away; ideally use a ricer, however an old-fashioned masher will work the same, add equal amounts of butter and thick cream, season to taste.

Pea Puree; fresh peas, blanched for 3-4 minutes to retain colour, in a blender or food processor, add fresh mint, butter, salt and pepper. Blend until creamy and smooth.

The Sauce; place the lamb pan back on the stove until the juices start to heat up, add a few teaspoons of mint sauce, along with some freshly chopped mint, – separately make a thin gravy. Add the gravy to the stock pan and reduce by half stirring occasionally to bring the flavours of the lamb from the pan.

Present on a plate as you wish for the most delicious Inn Collection Group dish in your own home!