Herb & Caper Lamb Cutlets on Pea, Spinach & Lemon Crush
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Herb & Caper Lamb Cutlets on Pea, Spinach & Lemon Crush

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There’s something a little bit special about serving lamb rack – it’s such a great looking cut, so tender and loaded with flavour. There’s no need to feel daunted when you cook it – just follow a few key steps (see the video at recipes.co.nz for my step-by-step guide) and it couldn’t be easier. This meal is perfect for entertaining; it’s simple to make, visually impressive and absolutely delicious. And because it’s such a small cut, it cooks quickly so you won’t be in the kitchen all afternoon preparing. Brillant.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 4 Serves 4
Good source of iron Good source of iron
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  • 1 Quality Mark lamb rack with 8 cutlets
  • Salt and freshly ground pepper for seasoning

Herb paste

  • 2 tablespoons oil
  • 1 tablespoon capers
  • 2 cloves garlic, roughly chopped
  • 3 tablespoons chopped fresh herbs eg. flat-leaf parsley, mint, basil

Pan jus

  • ½ cup red wine
  • 1 cup Campbell’s Real Stock – Salt Reduced Beef
  • 1 teaspoon butter

Pea crush

  • 3 cups frozen baby peas
  • 1½ cups chopped spinach
  • Zest of 1 lemon
  • 1 teaspoon lemon juice
  • ¼ cup grated parmesan
  • ¼ cup cream



Trim any fat from the lamb rack and carefully remove the silverskin with a sharp knife. Season with salt and pepper. Heat 1 tablespoon of oil in a pan over a very high heat. Sear the lamb racks for a couple of minutes until browned all over. Remove from the pan and set aside to cool. Don’t wash the pan.

Herb paste

In a small food processor or mortar and pestle (or chop everything finely), mix the oil, capers, garlic and fresh herbs to a chunky paste. Smear the mixture generously over the cooled lamb racks and leave for 30 minutes, or longer if you have time.

Pan jus

Add the wine to the hot pan in which the lamb was cooked and let it bubble up for 30 seconds. Add the stock and simmer gently until reduced to a light sauce or jus, about 5-10 minutes. Whisk in the butter. Set aside
and keep warm. Preheat the oven to 210°C.

Pea crush

Cook peas in salted boiling water until tender. Drain and place in a food processor with the spinach, lemon zest and juice, parmesan and cream. Process until well combined but still a little chunky. Taste and season as required (You can use a potato masher instead of a food processor). Tip: make sure you do it when the peas are hot so they wilt the spinach.

Roast the lamb rack for 13-15 minutes, remove from the oven and rest for 10 minutes before slicing into 2-bone pieces. Spoon some pea purée on four plates, top with a 2-bone piece of lamb rack and drizzle jus over. Serve with minted new potatoes.

How to Trim a Lamb Rack

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 355g
Energy kJ (kcal) 1753(418)
Protein (g) 27.9
Fat (g) 24.5
Saturated (g)
Carbohydrate (g) 11.7
Sugars (g)
Sodium (mg) 739
Dietary Fibre (g) 7.4
Iron (mg) 4.0
Zinc (mg) 3.4
Vitamin B12 (ug) 0.9
Vitamin D (ug) 0.31
Selenium (ug) 3.7

Minted new potatoes were not included in this analysis. Selenium plays a part in healthy hair, nails and immunity.
  • Cutting off the silverskin (pearly white layer) makes the meat more tender to eat and prevents it puckering up while cooking.
  • Cooking and resting the rack whole before cutting results in more succulent meat compared to cooking the cutlets individually.
  • Make sure you use a sharp knife when trimming meat – it makes the task far easier and more accurate.
  • Because of the short roasting time the meat won’t brown in the oven, so it needs to be done first in a pan. This gives the lamb extra flavour.
  • Beef and lamb can be enjoyed 3-4 times per week with plenty of vegetables as part of a healthy diet.  Remember a healthy portion is about the size of a deck of cards.

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