Herbed crust lamb loin on celeriac purée | Cychefs | Recipes | Cookery Books
Herbed crust lamb loin roasted with French mustard and served atop creamy celeriac purée. Perfect main dish!
Ingredients
- 2 whole lamb loins with bone
- 1 cup fresh breadcrumb
- 1 cup chopped fresh herbs (basil, thyme, rosemary, oregano)
- 2-3 soup spoons French mustard
- 2 blanched spinach (only the leaves)
- 4 soup spoons olive oil
- 1 chopped garlic clove
- For purée:
- 2 celeriac
- ½ glass milk
- 4 soup spoons fresh butter
- Salt and pepper
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