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 Cooking Cream
2 no Lamb Loin
Potato Maxim
10 no Russet Potatoes
100 g Anchor Unsalted Butter
10 g Cornflour
Pea Puree
500 g Petit Pois
50 g Anchor Unsalted Butter
200 ml Anchor Extra Yield Cooking 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 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 Anchor 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 Anchor 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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