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Herb Crusted Lamb with Pea Purée and Asparagus
Ingredients
Herb Crusted Lamb
-
racks of lamb (600-700 g in total), thick layer of fat removed1 - 2
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vegetable oil½ Tbsp
-
fine sea salt for seasoning
-
ground black pepper for seasoning
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unsalted butter plus 20 g soft½ Tbsp
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bread torn in pieces1 slice
-
garlic cloves2
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fresh thyme leaves only3 - 4 sprigs
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lemon finely grated zest only1
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fresh parsley leaves5 g
-
olive oil20 g
-
Dijon mustard1 Tbsp
Pea Purée and Asparagus
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asparagus woody ends removed350 g
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boiling water500 g
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frozen peas250 g
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unsalted butter soft20 g
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double cream30 g
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fine sea salt½ tsp
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ground black pepper2 pinches
Difficulty
medium
Nutrition per 1 portion
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