Herb Crusted Lamb with Pea Purée and Asparagus

Herb Crusted Lamb with Pea Purée and Asparagus

4.8 44 ratings

Prep. 25 min

Total 50 min

4 portions

Ingredients

Herb Crusted Lamb

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

Pea Purée and Asparagus

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

Difficulty

medium

Nutrition per 1 portion

Protein 22.8 g

Calories 1763 kJ / 424 kcal

Fat 30 g

Carbohydrates 13 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Mother's Day 10 Recipes
UK and Ireland

Taste of Spring 10 Recipes
UK and Ireland

You might also like...

Show all

Greek Lamb Meatballs (Keftethes)

40 min

Asian-style Chicken, Rice and Vegetables

40 min

Raised Game Pie

24 h

Tamarind and Chilli Barbecued Lamb Chops

55 min

Chicken and Leek Pie

1 h 20 min

South Carolina BBQ Pulled Pork Roll

7 h 25 min

Cheese and Bacon Stack Burger

1 h 10 min

Haggis and Pancetta Roulade with Whisky Sauce

40 min

Pulled Pork and Cider Rolls

1 h

Steak and Kidney Pudding

5 h

Menu: Pasta and Meatballs in Chorizo Sauce; Cinnamon Caramel Apples

1 h

Saffron Quinoa with Baked Chicken in Red Pepper and Tomato Sauce

1 h

Show all