Pine nut and herb coated lamb with warm spring vegetables by Barry Bryson of Cater Edinburgh
This dish is a pure taste of spring. It’s a celebration of a new season when for a few short weeks you can enjoy the wonderful flavours of British asparagus with this, the prized part of Scottish lamb. Peppery radishes and sweet seasonal carrots finish this off for a perfect weekend lunch or dinner.
Barry Bryson is one of Scotland’s foremost private chefs. Barry creates bespoke meals for clients across Scotland, as well as hosting large-scale events. He works to make every meal special – from preparing food using the very best fresh seasonal produce to ensuring the event is perfectly hosted.
Find out more about Barry Bryson’s catering at http://cateredinburgh.com.
Ingredients: Serves 2
350g of lamb loin (ask your butcher to give you a trimmed fillet strip in one whole piece)
1 free-range egg white
30g good quality rock salt (20g for lamb marinate; the rest for the asparagus)
50g crushed pine nuts
30g coriander flowers (stalks picked off)
4 medium UK Chantenay baby carrots
6 British asparagus spears (nice thick ones preferably)
Small packet of British radishes, washed
50ml natural yoghurt
Olive oil
Rocket or green micro herbs for garnish
Method:
Remove your loin from the fridge 25 minutes before you begin.
Whisk the egg white for a minute before brushing or gently rubbing over the lamb. Do this liberally but not so that it pools off.
Roughly chop the coriander flowers and combine them with the rock salt and pine nuts. Liberally coat your lamb in the nutty, seasoned herbs.
Heat your oven to 210C. Lay your lamb out on a shallow baking tin on top of some greaseproof paper
Cut your carrots into nice even chunks, par-boil and drain.
Put your lamb into the oven for 8 minutes until the nuts look a little toasted. Give the lamb a push with your finger. It should feel like it’s firmed up but still with some give in it.
Whilst your lamb cooks, rub your asparagus with olive oil and the remaining rock salt and chargrill or pan fry for 3-4 minutes.
Add your carrots to the asparagus pan with a touch more oil and toast them with the asparagus.
Very finely slice or mandolin your radishes.
Take your lamb out and cover in a tent of foil (don’t let the foil touch the meat) and rest it for 5-10 minutes.
Slice into 6 thick, even pieces (3 per person). It will be medium-rare and nicely pink.
Next assemble this with your spring vegetables and radishes, layering it and creating textures as you plate up
Garnish with micro herbs or rocket and serve with a big dollop of good quality natural yoghurt.
In association with Taste Communications.
www.tastecommunications.co.uk
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