Herb Crusted Lamb with Pea Purée and Asparagus
TM6 TM5

Herb Crusted Lamb with Pea Purée and Asparagus

4.8 ( 37 ratings )

Ingredients

Herb Crusted Lamb

  • ½ Tbsp vegetable oil
  • ½ Tbsp unsalted butter plus 20 g soft
  • 1 - 2 racks of lamb (600-700 g in total), thick layer of fat removed
  • fine sea salt for seasoning
  • ground black pepper for seasoning
  • 1 slice bread torn in pieces
  • 2 garlic cloves
  • 5 g fresh parsley leaves
  • 3 - 4 sprigs fresh thyme leaves only
  • 1 lemon finely grated zest only
  • 20 g olive oil
  • 1 Tbsp Dijon mustard

Pea Purée and Asparagus

  • 500 g boiling water
  • 250 g frozen peas
  • 350 g asparagus woody ends removed
  • 30 g double cream
  • 20 g unsalted butter soft
  • ½ tsp fine sea salt
  • 2 pinches ground black pepper

Nutrition
per 1 portion
Calories
424 kcal / 1763 kJ
Protein
22.8 g
Fat
30 g
Carbohydrates
13 g

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