Pan Roasted Loin Of Lamb With Baby Leeks Wrapped In Parma Ham, Vine Tomatoes And Minted Pea Puree
Savor the robust goodness of our Pan-Roasted Loin of Lamb, a dish that brings together perfectly cooked lamb loin with a crispy exterior, keeping all the
Ingredients
- 700 grams of Loin of lamb 175g x 4 portions (ask butcher to trim down for you)
- 16 cherry vine tomatoes
- 1.5 litres of chicken stock
- 8 baby leeks (with the roots removed)
- 4 slices of Parma ham
- 50 grams of butter
- 2 shallots (finely sliced)
- 2 cloves of garlic (minced)
- 200 grams of frozen peas
- 2 sprigs of fresh mint
- 4 sprigs of fresh rosemary
- salt and pepper (freshly ground)
- olive oil
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