Reverse Seared Lamb Rack with Pea Mint Puree
Sunday Roast Rub
2 cups of Frozen Peas
1tbs of butter
1/4 cup of mint
Tablespoon of Lane’s SPG
Lamb Rack Smoked indirect until internal temp of 125f
then rest for 10 mins
Finished direct until internal temp of 140f
Cook 2 cups of frozen peas in boiling water until cooked and soft.
Add 1tbs of butter, 1/4 cup of mint and a tablespoon of Lane’s SPG Rub and use a food processor to blitz!
Serve & Enjoy!