Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup, we cannot guarantee a successful outcome.
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
-
vegetable oil½ Tbsp
-
fine sea salt for seasoning
-
ground black pepper for seasoning
-
unsalted butter plus 20 g soft½ Tbsp
-
bread torn in pieces1 slice
-
garlic cloves2
-
fresh thyme leaves only3 - 4 sprigs
-
lemon finely grated zest only1
-
fresh parsley leaves5 g
-
olive oil20 g
-
Dijon mustard1 Tbsp
Pea Purée and Asparagus
-
asparagus woody ends removed350 g
-
boiling water500 g
-
frozen peas250 g
-
unsalted butter soft20 g
-
double cream30 g
-
fine sea salt½ tsp
-
ground black pepper2 pinches
Difficulty
medium
Nutrition per 1 portion
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More information
You might also like...
Mojo Sauce for Seafood
10 min
Mushroom and White Wine Cream Sauce
30 min
Duck with Blackberry Sauce and Celeriac Mash
40 min
Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy
1 h 20 min
Beef Wellington with Mashed Potatoes, Steamed Carrots and Madeira Sauce
3 h 40 min
Individual Beef Wellingtons with Red Wine Jus
2 h 10 min
Braised Lamb Shanks with Roasted Garlic and Parmesan Mash - Stinco d'agnello con purè di patate all'aglio e parmigiano
3 h 20 min
Venetian Duck Ragù - Ragù veneziano con anatra
1 h 40 min
Sirloin Steak with New Potatoes and Chimichurri
40 min
Duck Breasts with Orange Ginger Sauce, Mashed Potatoes and Green Beans
1 h 10 min
Scallops with Parsnip Purée and Pancetta Crumbs
30 min
Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus
5 h 15 min