Asparagus and Minted Pea Puree with Roast Lamb Rack

A great way to give your next roast lamb a lift! Here it is teamed up with a refreshing puree of lightly cooked asparagus, fresh mint leaves and a touch of cream.

			  Asparagus and Minted Pea Puree with Roast Lamb Rack

Serves: 4

Cooking time: 25-30 minutes


  • 4 x 3 point lamb racks
  • 1 tablespoon olive oil
  • 2 bunches asparagus, woody ends removed
  • 2 cups green peas
  • 1 tablespoon roughly chopped mint leaves
  • 60ml pure cream
  • 1 bunch baby carrots, washed
  • 1 bunch baby turnips, washed
  • Extra virgin olive oil


  1. Preheat oven to 180ºC. Heat a large frying pan over high heat. Brush lamb racks with oil, add to pan and seal well on all sides until nicely caramelised. Place on an oven tray lined with baking paper and roast for 10-12 minutes for medium rare and 17-20 minutes for well done. Wrap lamb in foil and leave to rest for 3-5 minutes. Reserve pan and juices.
  2. Meanwhile, cut 5cm tips from asparagus and set aside. Roughly chop asparagus spears and set aside. Place 1 cup water and a pinch of salt in a small saucepan cover and bring to the boil. Add peas, cover and simmer for 2-3 minutes. Add asparagus, cover and simmer for a further 2-3 minutes or until peas and asparagus are tender and still bright green.
  3. Drain vegetables in a colander or large sieve. Place in a food processor with mint and cream and puree on a high setting until very smooth. Return puree to saucepan and reheat gently ready for serving.
  4. Place carrots and turnips in a saucepan of boiling lightly salted water and cook until tender, 3-5 minutes. Add reserved asparagus tips and cook for a further 1-2 minutes. Remove vegetables from cooking water and drain well. Heat reserved roasting pan and toss vegetables in lamb cooking juices.
  5. To serve, place a generous spoonful of puree on each of four serving plates. Place lamb racks on puree. Arrange carrots, turnips and asparagus tips alongside, drizzle with a little extra virgin olive oil and serve at once.


  • To ‘french’ the lamb rack, use a small sharp knife, running the knife along the bone at a 45 degree angle to "scratch" away the membrane and sinew. If you are not confident ‘frenching’ the lamb rack, ask your butcher to do this for you.
  • Baby heirloom vegetables are available at most markets and green grocers. Swap and change with your favourite seasonal vegetables.
  • For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.

Recipe provided by the Australian Asparagus Council.

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