Herb Crusted Lamb with Pea Purée and Asparagus

Herb Crusted Lamb with Pea Purée and Asparagus

4.8 42 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

Energy 1763 kJ / 424 kcal

Fat 30 g

Carbohydrates 13 g

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