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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 15Pour 2Nutri-Score C€€€
par @feastwithwei2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • rack of lamb (frenched, at room temperature)Viandes600 g
  • parsley (finely chopped)Fruits et légumes20 g
  • thyme (leaves picked and chopped)Fruits et légumes5 g
  • rosemary (finely chopped)Fruits et légumes3 g
  • garlic (cloves, minced)Fruits et légumes3 morceaux
  • panko breadcrumbsBoulangerie50 g
  • Dijon mustardÉpicerie20 g
  • olive oilÉpicerie40 ml
  • saltÉpices6 g
  • black pepper (freshly ground)Épices2 g
  • peas (frozen)Fruits et légumes250 g
  • butter (cold, cubed)Produits laitiers40 g
  • cherry tomatoes (on the vine)Fruits et légumes150 g
  • cauliflower (cut into florets)Fruits et légumes300 g
  • beetroot (cooked, cut into wedges)Fruits et légumes200 g

par portion

Nutrition

772kcal

Glucides
39 g
Protéines
46 g
Lipides
48 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Four
  • Plaque de cuisson
  • Casserole
  • Blender
  • Saladier
  • Thermomètre de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5

  6. Warm the beets

    • Warm the cooked beetroot wedges in a pan with a little olive oil.
    • Season with salt and pepper.
    Étape 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.
    Étape 7
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