Rack of lamb in citrus marinade with green pea puree
1 serving
60 minutes
Lamb rack in citrus marinade with green pea puree is a refined dish of European cuisine, embodying a balance of vibrant flavors and aromas. The tender lamb meat, infused with the freshness of orange, the spiciness of mustard, and the slight bitterness of balsamic cream, gains special softness through marination with thyme. Perfectly roasted lamb reveals the depth of flavor, while the green pea garnish enriched with garlic and parsley adds freshness and creamy texture to the dish. A sprinkle of feta and pomegranate seeds adds harmony – the salty notes of cheese contrast with the sweet-sour bursts of pomegranate. This dish is perfect for a festive dinner or a culinary experiment that can surprise gourmets.
1
In a jar that can be closed and shaken, gather 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 sauce (1 teaspoon), coarsely chopped garlic (2 cloves) and lemon juice.
- Olive oil: 3 tablespoons
- Mustard: 1 teaspoon
- Freshly squeezed orange juice: 4 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
- Chili pepper: to taste
- Balsamic cream: 1 teaspoon
- Garlic: 4 cloves
- Freshly squeezed lemon juice: 2 tablespoons
2
Marinate the lamb in thyme, add 3-4 tablespoons of marinade and mix well. It's best to leave it for at least 3 hours to marinate, but you can 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.
- Rack of lamb: 0.3 kg
- Thyme: 3 stems
- Olive oil: 3 tablespoons
3
Roast the lamb in a preheated oven at 200 degrees in 'top and bottom' mode for 20-25 minutes. It is very important not to overcook the lamb - it's better to take out a piece earlier and check for doneness.
- Rack of lamb: 0.3 kg
4
While the lamb is cooking, sauté 2 cloves of garlic in a mixture of olive oil (1 tablespoon) and butter, stirring to prevent burning.
- Garlic: 4 cloves
- Olive oil: 3 tablespoons
- Butter: to taste
5
Add peas and sauté for 5–7 minutes.
- Frozen green peas: 100 g
6
Pour in the broth, reduce the heat after 1 minute, and simmer until done.
- Bouillon: 0.5 glass
7
Turn off the heat, add chopped parsley, and blend until smooth.
- Parsley: 2 stems
8
When serving, sprinkle with pomegranate seeds and feta crumbs.
- Pomegranate seeds: 2 tablespoons
- Feta cheese: 2 tablespoons