VN:F [1.9.21_1169]
Rating: 0.0/5 (0 votes cast)

New season Lamb loin with sweet chilli asparagus with pickled turnip and cucumber

Ingredients:

2 x whole lamb rack loins not trimmed

100ml chilli dipping sauce

2 tbsp olive oil

seasoning

Salad:

1 white turnip

1 cucumber

1 peeled shallot

110ml white wine vinegar

1 tsp sugar

1 tsp salt

50g baby watercress leaves

2 bunches asparagus

fresh coriander cress

fresh celery cress

¼ bunch fresh mint

New season Lamb loin with sweet chilli asparagus with pickled turnip and cucumber
Difficulty: medium
Serves: 4

Instructions:

Preheat the oven to 200°C/400°F/Gas mark 7.

Place a sauté pan on the stove and when hot add the olive oil, season the lamb and seal on both sides. When coloured place in the oven for 10 minutes and remove adding the chilli sauce and basting for 5 minutes as it rests.

Meanwhile, make the salad. Thinly slice the turnip and shallot using a mandoline, and parisienne ball the cucumber then put them in a heatproof bowl. Put 110ml water in a pan with the white wine vinegar, sugar and salt, and heat until the salt and sugar have dissolved. Pour over the turnip, shallot and cucumber and set aside to pickle for 10 minutes, then drain off the pickling liquid.

 Pick the leaves from the mint and coriander. Slice and transfer the lamb on to serving plates and add the slices of pickled turnip, shallots and cucumber, watercress leaves, then the coriander and mint. Drizzle over the remaining chilli dipping sauce, and serve.

Comments

comments