A spring in my step: Rosemary pesto lamb rack

There has been a change around here of late. I can't say for certain if it is the turn of the season, with the blossoms of spring all around me and the sun peeking out with it's promise of summer to come, or that I am simply finding a balance in my life, but I am definitely feeling more like myself. And with the return of myself comes the call of the kitchen. This call is made all the louder by the fact that all the new recipes I was trying were coming from "Feeding your baby and toddler". It was time to get my gastronomical groove back on.

We have been very fortunate in the last few months to join a local food co op, and this has given us great access to fantastic organic produce. The beauty of the box, is that we try to buy as locally as possible, and are getting what is in season at the moment.

As tribute to all things spring, I recently cooked a lovely little lamb rack, with a rosemary pesto, served with Jamie Oliver's 'mushy peas' - a smash up of potatoes, broccoli, peas and a hint of mint. Our taste buds were very pleased with the result.

Rosemary Pesto Lamb Rack

1/2 cup chopped parsley
2 tablespoons chopped fresh rosemary
2 tablespoons grated parmesan
1 garlic clove
3 tablespoons olive oil

500gm lamb rack

• Preheat oven to 220°C
• Place parsley, rosemary, parmesan cheese, and garlic in food processor, and blitz to a coarse pesto. With the processor still going, gradually add the oil. Season to taste with salt and pepper.
• Place the lamb on a baking tray, season with salt and pepper, the coat all over the top and sides with the pesto.
• Roast for 10 minutes, then reduce oven to 200°C and roast for a remaining 10-15 minutes (medium rare) or longer, to your liking.
• Allow to rest for 5-10 minutes the slice (I reserve the resting juices for pouring over the meat when you serve it).

Recipe via of Epicurious

Jamie Oliver's Mushy Peas as seen on 'Jamie's 30 minute meals'

2 medium potatoes

1/2 a head of broccoli

250gm frozen peas

knob of butter

1-2 dessert spoons mint sauce

• Peel the potatoes and chop into 2cm chunks, add to a large saucepan with a pinch of salt and cover with boiling water, put a lid on and simmer over medium heat for about 10 minutes.
• Cut the very end off the broccoli and discard, then slice the rest of the stem and throw it in with the potatoes. Cut the head of the broccoli into florets and set aside.
• When the potatoes and stems have been on for about 10 minutes, add the broccoli florets and the peas and continue to bubble away for about 5 more minutes, or until everything is soft.
• When the veggies are ready, drain the water off and return to the pot, allowing them to steam ry a little. 
• Add a food knob of butter, a drizzle of olive oil, a pinch of salt and pepper, and 1-2 dessert spoons of mint sauce, and then roughly mash about 10 times. It's quite a chunky mash so you should still have some whole peas in there.

All the quantities I have given are for two serves. When plating up, you could cut the rack into little chops if you prefer, I like the chunkier look so just kept the rack whole and sliced it in two. 

Enjoy.

xx