• sandrabrandalise


Updated: Mar 19

COOKBOOK: Delicious - Valli Little

There was nothing that I didnt love about this recipe. I could have this every day! Delicious & simple to make.

Lamb has a large source of iron (more than chicken and fish), and in addition it provides essential amino acids, zinc and vitamin B6. They say eating lamb may promote muscle growth and in addition prevent anemia.

Peas are not always loved by all. Keep in mind they also are a very nutritional vegetable. They’re full of vitamin C , E, zinc and other antioxidants that strengthen your immune system. They help prevent arthritis, inflammation and lower your risk of chronic decease. Dont leave these little beauties out of your diet.



Serves 4

4 x 4 rack of lamb

1 tablespoon olive oil

100g hazelnuts, toasted in micro for a min or two

1 1/2 cups breadcrumbs

Handful of sage

2 tablespoons capers

2 x handfuls of parsley

Handful of thyme

80ml thickened cream

2 tablespoons dijon mustard

2 egg yolks


2 cups of parsley

1 cup mint

Juice from 1 lime

2 tablespoons olive oil

2 tablespoons capers

400g peas, defrosted or natural

Salt & pepper

Preheat the oven 180C

Lamb should be sitting in room temperature for 10mins or so to ensure it will cook evenly.

Add olive oil to frying pan and brown the racks for approx 2mins on both sides. Also brown on short sides for approx 1 min. Season with salt & pepper. Place lamb in a casserole dish. Set them adjacent to each rack.

Meanwhile, add the hazelnuts, breadcrumbs, capers, sage, thyme, parsley, process. Add mustard and egg yolks, process once again. It should now be a thick paste mixture.

Divide the mixture over the lamb and spread evenly across each of them. Bake in oven for 20-30mins.


In a processor add the parsley , mint, capers, half of the peas, salt and pepper and process for a few seconds. Mix with the rest of the peas. Place salsa verde evenly on 4 plates and top with lamb rack, its now ready to be served.

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