Food | Recipes

Herb-crusted lamb

Recipe by Chef La Nina Alvarado, Grand Millennium Hotel, Abu Dhabi

  • Published:

Cuisine
International
Dish
Main Courses
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Herb-crusted lamb
  • Image Credit: Stefan Lindeque/ANM

Serves 1
Prep time: 20 mins
Cooking time: 40 mins

Ingredients

  • 200g lamb loin, seasoned with salt and pepper


    • For the herb crust, mix together in a blender : /strong>

  • 40g : panko breadcrumbs
  • 30g : softened butter
  • 20g : chopped parsley

    • For rosemary sauce:

  • 30g : chopped red onion
  • 10g : white sugar
  • 100ml : veal stock
  • 20g : rosemary
  • 5g : cornflour

    • For lentil-carrot side:

  • 2 tbsp : oil
  • 15g : each, finely chopped onion and minced garlic
  • 150g : lentils, boiled until al dente and strained
  • 5 baby carrots, peeled and blanched

    •  

Preparation

1. Sear lamb in a pan. Smear herb crust over and cook in a preheated oven at 180°C until desired doneness.

2. Rosemary sauce: caramelise onion and sugar together in a frying pan then add veal stock and rosemary. Let it simmer until reduced. Whisk in cornflour and let it thicken. Set aside.

3. Lentil-carrot side: heat oil in a saucepan. Add onion, garlic and lentils. Stir until the mixture dries up. Add carrots and season with salt and pepper.

4. Serve lamb with sauce, lentil side and stuffed baby potato.

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