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Herb-Crusted Rack of Lamb with Pea Purée, Cherry Tomatoes, Cauliflower and Beets
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Herb-Crusted Rack of Lamb with Pea Purée, Cherry Tomatoes, Cauliflower and Beets

1 h 15 minPara 2Nutri-Score C€€€
de @feastwithwei2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • rack of lamb (frenched, at room temperature)Carne600 g
  • parsley (finely chopped)Frutas y verduras20 g
  • thyme (leaves picked and chopped)Frutas y verduras5 g
  • rosemary (finely chopped)Frutas y verduras3 g
  • garlic (cloves, minced)Frutas y verduras3 piezas
  • panko breadcrumbsPanadería50 g
  • Dijon mustardDespensa20 g
  • olive oilDespensa40 ml
  • saltEspecias6 g
  • black pepper (freshly ground)Especias2 g
  • peas (frozen)Frutas y verduras250 g
  • butter (cold, cubed)Lácteos40 g
  • cherry tomatoes (on the vine)Frutas y verduras150 g
  • cauliflower (cut into florets)Frutas y verduras300 g
  • beetroot (cooked, cut into wedges)Frutas y verduras200 g

por ración

Nutrición

772kcal

Carbohidratos
39 g
Proteínas
46 g
Grasas
48 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Horno
  • Bandeja de horno
  • Cazo
  • Batidora de vaso
  • Bol
  • Termómetro de cocina

paso a paso

Preparación

  1. Prepare the herb crust

    • Mix the parsley, thyme, rosemary, garlic and panko breadcrumbs in a bowl.
    • Season with salt and pepper and stir in a little olive oil until the crumbs hold together.
    Paso 1

  2. Sear the lamb

    • Season the rack of lamb generously with salt and pepper.
    • Sear it in a hot pan with olive oil on all sides until well browned.
    • Brush the fat side with Dijon mustard.
    Paso 2

  3. Coat and roast the lamb

    • Press the herb crust firmly onto the mustard-coated side of the lamb.
    • Place on a baking tray and roast at 200 °C until the core reaches 54 °C for medium-rare.
    • Rest the meat before carving.
    Paso 3

  4. Make the pea purée

    • Cook the peas in salted boiling water until tender.
    • Drain and blend with the cold butter and a pinch of salt until smooth.
    • Pass through a sieve for a finer texture.
    Paso 4

  5. Roast the vegetables

    • Toss the cauliflower florets with olive oil, salt and pepper and spread on a baking tray.
    • Roast at 200 °C until golden and tender.
    • Add the cherry tomatoes on the vine for the last few minutes until they just burst.
    Paso 5

  6. Warm the beets

    • Warm the cooked beetroot wedges in a pan with a little olive oil.
    • Season with salt and pepper.
    Paso 6

  7. Plate the dish

    • Spoon the pea purée onto the plates.
    • Arrange the cauliflower, beets and cherry tomatoes around it.
    • Carve the rested lamb into cutlets and place on top.
    Paso 7
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