Herb-Crusted Cannons of Lamb with Butterbean Mash & Hasselback Potatoe – The Cherry Tree

Name: Herb-Crusted Cannons of Lamb with Butterbean Mash & Hasselback Potatoe – The Cherry Tree
Total time: 85 min
Ingredients: 10 small pink fir or Charlotte potatoes; Olive oil or smoked rapeseed oil; Sea salt; 50g extra virgin olive oil; 1 sprig rosemary; 1 dried red chilli; 2 strips of lemon zest; 1 garlic clove, crushed slightly; 400g butterbeans (or half a jar of Perello butterbeans, which are the best and don’t need draining); 3 anchovy fillets; Juice of half a lemon; 2 cannons of lamb; 30g panko breadcrumbs; 1 tbsp French mustard; 1 tbsp The Cherry Tree Platter Chutney; 3 tbsp chopped fresh parsley leaves; ½ tbsp chopped rosemary leaves; 2 tbsp chopped fresh mint leaves; Seasoning

www.cherrytreepreserves.co.uk

Ingredients Serves 2-3 Hasselback potatoes 10 small pink fir or Charlotte potatoes Olive oil or smoked rapeseed oil Sea salt Butterbean mash 50g extra virgin olive oil 1 sprig rosemary 1 dried red...

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Ingredients

10 small pink fir or Charlotte potatoes
Olive oil or smoked rapeseed oil
Sea salt
50g extra virgin olive oil
1 sprig rosemary
1 dried red chilli
2 strips of lemon zest
1 garlic clove, crushed slightly
400g butterbeans (or half a jar of Perello butterbeans, which are the best and don’t need draining)
3 anchovy fillets
Juice of half a lemon
2 cannons of lamb
30g panko breadcrumbs
1 tbsp French mustard
1 tbsp The Cherry Tree Platter Chutney
3 tbsp chopped fresh parsley leaves
½ tbsp chopped rosemary leaves
2 tbsp chopped fresh mint leaves
Seasoning