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Herb Crusted Lamb with Peas, Broadbeans and Chestnut Mushrooms

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.


  • Herb crumbs

  • ½ bunch parsley

  • 2 slices dried bread

  • 1 clove garlic

  • Sprig thyme

  • Herb dressing

  • ¼ bunch basil

  • ½ bunch parsley

  • ¼ bunch mint

  • 1 tbsp capers

  • 1tblsp Dijon mustard

  • 1 clove garlic

  • 1 lemon

  • 100ml olive oil

  • 150g lamb fillet

  • 2 egg whites

  • 20g butter

  • 50g chestnut mushrooms, quartered

  • 30g peas (blanched)

  • 30g broad beans (blanched and shelled)

  • 50ml chicken stock


  • 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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