Roast Loin of Burdass-Reared Wolds’ Lamb with Sand Hutton Asparagus, Lowna Dairy Goats’ Cheese and Garden Lavendar Vinagrette
(By Andrew Pern)
Preparation time: 40 minutes
Cooking time: 20 minutes
4x115g lamb loins from the saddle
2tsp Pommery mustard
2 sprigs lavender leaves, roughly chopped
2x Lowna Dairy goats’ cheese (or any fresh, soft variety) approx 100g each
1 tsp black peppercorns, cracked
1 tsp finely chopped chives
Olive oil for frying
200g wild rocket leaves and soft garden herbs such as oregano or flat leaf parsley
12 medium asparagus spears
For the garlic croutons:
2 slices wholemeal bread
115g butter, softened
½ clove garlic, crushed
For the vinaigrette:
3 tbsp each of Pommery mustard, extra virgin olive oil and cider vinegar
1 tsp chopped lavender
1 tsp runny honey
Trim the lamb loins, roll in the grain mustard and then in the chopped lavender. Wrap tightly in cling film and chill until ready to cook.
For the croutons; pre-heat the oven to 190* C/ gas mark 5. Remove the crusts from the bread and cut into 1cm cubes. Melt the butter in a small pan with the garlic – do not let it boil. Then add the bread cubes and stir until thoroughly coated with butter. Place on a small baking sheet and bake in the pre-heated oven for 8 minutes until crisp and golden. Leave to cool.
For the mustard and honey vinaigrette, simply whisk all the ingredients together.
Cream the goats’ cheese in a blender for 2 to 3 minutes. Add a touch of cream, if required, to slacken – the mixture should stand in peaks. Season with cracked black peppercorns and chives.
Unwrap the lamb. Heat a little olive oil in a frying pan and fry the meat for 2 to 3 minutes on each side until an even crust forms. Lift out of the pan and rest.
Pipe or spoon three pyramids of goats’ cheese at triangular points on four plates. Arrange the wild rocket, garden herbs and croutons in the centre of the plate and one asparagus spear between each pyramid. Cut each lamb loin into five slices and arrange on top of the salad. Drizzle some vinaigrette around the plate and over the lamb to give it a little shine and serve immediately.
This recipe has been take from Black Pudding & Fois Gras by Andrew Pern