Ingredients
Method
1.Preheat oven to 200°C (fanbake). Prepare the lamb first. Remove any membrane (thin skin) from lamb racks using a small, sharp, pointy knife. Season the meaty parts of the racks with a little salt. Combine mint and garlic and spread on meaty part of lamb racks. Mix butter and crumbs and spread on top of mint and garlic. Put racks in a shallow ovenproof dish, lying them flat (the racks can be prepared an hour or two in advance; cover and refrigerate, but bring to room temperature before cooking). Cook the racks for 20-25 minutes; cook new season’s spring lamb racks for no more than 20 minutes, but meaty racks need a little longer.
2.Meanwhile, scrub potatoes and steam or boil gently until tender. Put peas in a sieve and rinse off any ice crystals under hot running water. Add peas to a pot of boiling salted water and cook for 2 minutes. Drain in a sieve and cool peas quickly with cold running water.
3.Put the pancetta and oil in a medium saucepan and cook over low to medium heat for 5 or so minutes until golden – watch it, as it can darken quickly once it gets hot. Add shallots and lower the heat. Cook gently for 5-7 minutes until shallots are tender. Add peas, season lightly with pepper and a pinch of salt and turn off the heat.
4.When the lamb racks are ready, remove from oven and rest them uncovered on a chopping board for 5-7 minutes.
5.Transfer potatoes to a warmed serving platter and lightly crush with a fork (pick off excess skin if it is tough, but don’t make a big job of it). Season with salt and pepper. Add peas and pancetta and all the juices; if they have cooled down, warm them gently. Slice lamb into cutlets, let any bloody juices pool away from them so they don’t make the crumbs soggy, then arrange on top of the potato and pea crush. Serve immediately.
