Gordon Ramsay's new season's lamb with crushed peas

recipe

Gordon Ramsay's new season's lamb with crushed peas

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People don't generally think of poaching a lamb, but I find it's a really good way to cook this pink, delicate meat and ensure a succulent, flavourful result, particularly if you add lots of aromatics to the cooking liquor as I do.

Ingredients

4 rumps of new season's lamb, about 140g each, trimmed
800ml chicken stock
few thyme springs
1 bay leaf
1 tbsp black peppercorns
1 tbsp coriander seeds
300g fresh peas (or frozen and thawed)
generous drizzle of olive oil
2 tbsp chopped oregano, plus extra leaves to garnish
sea salt and black pepper
extra virgin olive oil, to drizzle

Directions

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Place the lamb rumps in a cooking pot or heavy-based pan with the stock, thyme, bay leaf, peppercorns and coriander seeds. Bring just to the boil, then immediately turn down the heat and simmer for 8 minutes.
In the meantime, if using fresh peas, add to a pan of boiling eater and blanch for 2-3 minutes, depending on size. Drain well. Tip the blanched (or thawed, frozen) peas into a food processor and pulse for a few seconds to crush slightly.
Remove the lamb from the poaching liquid to a warm plate and leave to rest for 10 minutes.
Tip the crushed peas into a pan and add a generous drizzle of olive oil, then chopped oregano, and salt and pepper to taste. Warm briefly over medium heat, stirring frequently.
Spoon the peas onto warm serving plates (into metal ring if you want to shape a neat circle). Slice the lamb into thick pieces and arrange on top. Scatter over a few oregano leaves and add a drizzle of extra virgin olive oil. Sprinkle with sea salt and coarsely ground black pepper to serve