Lamb with Pea Puree


Oct 02, 2023

1 min read

Mushroom Cream and Lamb Loin
50 g Finely Diced Shallots
1 no Garlic Cloves - Minced
1 sprig Thyme
75 g Shimeji Mushrooms
50 ml Brandy
75 ml Red Wine
75 ml Veal Jus
200 ml Anchor Extra Yield Culinary Cream
2 no Lamb Loin
Potato Maxim
10 no Russet Potatoes
100 g Western Star Unsalted Butter
10 g Cornflour
Pea Puree
500 g Petit Pois
50 g Western Star Unsalted Butter
200 ml Anchor Extra Yield Culinary Cream
Baby Leeks and Pearl Onions
12 no Baby Leeks
12 no Pearl Onions
Mushroom Cream and Lamb Loin​
  1. In a sauté pan add some clarified butter and a little olive and sear lamb loin on both sides till browned all over. ​
  2. Take out and transfer to oven and cook with probe till 52 degrees C.​
  3. In the same sauté pan add shallot and fry for 2 mins, add garlic and Shimeji and cook 1 min further. ​
  4. Add brandy and red wine and flambe, add thyme and reduce by 2/3.​
  5. Add veal jus and reduce by 2/3​.
  6. Add Anchor Extra Yield Culinary Cream and bring to the boil, season with salt and pepper and serve will lamb.
Potato Maxim​
  1. Peel potatoes and very thinly slice on mandolin. ​
  2. Cut each slice in a to a disc with a 3cm cutter​.
  3. Blanch potatoes in discs in salted boiling water for 30-40 seconds and refresh in ice cold water​.
  4. Drain and dry on kitchen paper for 4 hours​.
  5. Toss potatoes discs with corn starch and season with salt.
  6. With a 7 cm cutter place the potatoes over lapping and one in the center, about 10-11 slices per portion​.
  7. Allow to set in chiller overnight. ​
  8. Heat little clarified Western Star Unsalted Butter and olive in a non-stick frying pan​.
  9. Add the potatoes and cook for 4-6  mins or till  the potatoes have fused together, once fused and golden, turn over and repeat process.
Pea Puree
  1. In a large pot of salted boiling water add petit pois and bring to the boil​.
  2. Strain​.
  3. In a food processor blend peas till smooth with Western Star Unsalted Butter.
  4. Pass through fine chinois.
  5. In pot warm puree and add cream, season with salt.
Baby Leeks and Pearl Onions
  1. In a sauté pan heat a film of clarified butter over medium heat​.
  2. Add baby leeks and lightly pan roast till tender​.
  3. Add pearl onions and lightly pan roast till tender​.
  4. Season with salt and pepper and serve. 



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