Trim any fat from the lamb rack and carefully remove the silverskin with a sharp knife. Season with salt and pepper.
Heat 1 tablespoon of oil in a pan over a very high heat. Sear the lamb racks for a couple of minutes until browned all over.
Remove from the pan and set aside to cool. Don’t wash the pan.
In a small food processor or mortar and pestle (or chop everything finely), mix the oil, capers, garlic and fresh herbs to a chunky paste.
Smear the mixture generously over the cooled lamb racks and leave for 30 minutes, or longer if you have time.
Add the wine to the hot pan in which the lamb was cooked and let it bubble up for 30 seconds.
Add the stock and simmer gently until reduced to a light sauce or jus, about 5-10 minutes.
Whisk in the butter. Set aside and keep warm.
Preheat the oven to 210°C.
Roast the lamb rack for 13-15 minutes, remove from the oven and rest for 10 minutes before slicing into 2-bone pieces.
Spoon some pea purée on four plates, top with a 2-bone piece of lamb rack and drizzle jus over. Serve with minted new potatoes.
Cutting off the silverskin (pearly white layer) makes the meat more tender to eat and prevents it puckering up while cooking. Cooking and resting the rack whole before cutting results in more succulent meat compared to cooking the cutlets individually. Make sure you use a sharp knife when trimming meat – it makes the task far easier and more accurate. Because of the short roasting time the meat won’t brown in the oven, so it needs to be done first in a pan. This gives the lamb extra flavour. Beef and lamb can be enjoyed 3-4 times per week with plenty of vegetables as part of a healthy diet. Remember a healthy portion is about the size of a deck of cards.