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Herb Crusted Lamb with Peas, Broadbeans and Chestnut Mushrooms

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The summer crop of broad beans and peas is a perfect partner to lamb. Use the herbs you like best, and buy the best quality lamb you can afford.

Serves 1

Ingredients

Herb crumbs

  • ½ bunch parsley
  • 2 slices dried bread
  • 1 clove garlic
  • Sprig thyme

Herb dressing

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Method

  1. Place all the ingredients for the herb breadcrumbs in a blender and mix for 1min. Season to taste.
  2. Season the lamb, dip in the egg white and coat in the herb breadcrumbs.
  3. In a pan heat a little olive oil with a knob of butter. Place the lamb in the pan and put straight in the oven at 200ºc. Cook for 2min, then flip over and cook for a further 2min. take out and leave to rest.
  4. In a separate pan add a knob of butter and fry the mushrooms for 1min, add the peas, broad beans and the chicken stock. Season.
  5. Chop all the ingredients for the herb dressing and mix together and season.
  6. To serve, spoon the peas and broad beans into a bowl, slice the lamb on top and finish with the dressing.
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