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Herb Crusted Lamb with Pea Purée and Asparagus

Herb Crusted Lamb with Pea Purée and Asparagus
4.8 39 ratings
Prep. 25min
Total 50min
4 portions
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Ingredients

Herb Crusted Lamb
  • vegetable oil
    ½ Tbsp
  • unsalted butter plus 20 g soft
    ½ Tbsp
  • racks of lamb (600-700 g in total), thick layer of fat removed
    1 - 2
  • fine sea salt for seasoning
  • ground black pepper for seasoning
  • bread torn in pieces
    1 slice
  • garlic cloves
    2
  • fresh parsley leaves
    5 g
  • fresh thyme leaves only
    3 - 4 sprigs
  • lemon finely grated zest only
    1
  • olive oil
    20 g
  • Dijon mustard
    1 Tbsp
Pea Purée and Asparagus
  • boiling water
    500 g
  • frozen peas
    250 g
  • asparagus woody ends removed
    350 g
  • double cream
    30 g
  • unsalted butter soft
    20 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

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Also featured in

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UK and Ireland

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