To make the gremolata, place all ingredients into a vitamix or other blender and blitz for 3-4 minutes until smooth.
Remove and chill immediately.
To make the sheep’s cheese dressing, Place all of the ingredients into a blender and blitz until smooth.
Pass the dressing through a fine sieve and refrigerate.
To cook the lamb, place a heavy based frying pan over a high heat. Rub a little oil over the meat and season with salt. Place into the hot pan and seal until golden on all sides. Place the lamb onto a tray with a wire rack and roast in the oven at 160 °C for 12 – 15 minutes.
Meanwhile make the herb crust. Roughly dice the bread and place into a food processor along with the picked herbs.
Blitz until all ingredients are well mixed.
Remove the rack of lamb from the oven and leave to rest for 5 minutes.
Meanwhile prepare the asparagus. Gently peel the stems and remove the woody part of the stalk, either by cutting or by snapping at its natural point.
In a medium pan, add water, sugar and salt then bring to the boil.
Once boiling add the asparagus and cook for 40 seconds, remove from the pan and place straight into a bowl of iced water.
When ready to serve, heat a griddle pan and once hot, remove the spears from the water, dry on a cloth, slightly oil the asparagus spears and place into the griddle pan to get a nice char.
Use a small paring knife to test the stalk, there should still be a light bite. Remove from the griddle, season with a small amount of salt, then serve.
Brush the resting lamb with a little Dijon mustard. Coat the meat liberally in the prepared herb crust and return to the oven, meat side up this time. Roast for a further 2 minutes.
Remove from the oven and carve ready to serve with the asparagus, sheep’s curd dressing and gremolata. Garnish with micro salad leaves.
To make the gremolata, place all ingredients into a vitamix or other blender and blitz for 3-4 minutes until smooth.
Remove and chill immediately.
To make the sheep’s cheese dressing, Place all of the ingredients into a blender and blitz until smooth.
Pass the dressing through a fine sieve and refrigerate.
To cook the lamb, place a heavy based frying pan over a high heat. Rub a little oil over the meat and season with salt. Place into the hot pan and seal until golden on all sides. Place the lamb onto a tray with a wire rack and roast in the oven at 160 °C for 12 – 15 minutes.
Meanwhile make the herb crust. Roughly dice the bread and place into a food processor along with the picked herbs.
Blitz until all ingredients are well mixed.
Remove the rack of lamb from the oven and leave to rest for 5 minutes.
Meanwhile prepare the asparagus. Gently peel the stems and remove the woody part of the stalk, either by cutting or by snapping at its natural point.
In a medium pan, add water, sugar and salt then bring to the boil.
Once boiling add the asparagus and cook for 40 seconds, remove from the pan and place straight into a bowl of iced water.
When ready to serve, heat a griddle pan and once hot, remove the spears from the water, dry on a cloth, slightly oil the asparagus spears and place into the griddle pan to get a nice char.
Use a small paring knife to test the stalk, there should still be a light bite. Remove from the griddle, season with a small amount of salt, then serve.
Brush the resting lamb with a little Dijon mustard. Coat the meat liberally in the prepared herb crust and return to the oven, meat side up this time. Roast for a further 2 minutes.
Remove from the oven and carve ready to serve with the asparagus, sheep’s curd dressing and gremolata. Garnish with micro salad leaves.
