Recipe: Roast loin of lamb with asparagus, goat's cheese and lavender vinaigrette

Name: Recipe: Roast loin of lamb with asparagus, goat's cheese and lavender vinaigrette
Ingredients: 4 x 115g (41⁄4oz) lamb loins from the saddle; 2 tsp Pommery mustard; 2 sprigs lavender leaves, roughly chopped; 2 x goat’s cheeses (or any fresh, soft variety) each weighing about 100g (31⁄2oz); Cream, if required; 1 tsp peppercorns, cracked; 1 tsp finely chopped chives; Olive oil for frying; 200g (7oz) wild rocket leaves and soft garden herbs, such as oregano or flat-leaf parsley; 12 medium asparagus spears; 2 slices wholemeal bread; 115g (41⁄4oz) butter, softened; 1⁄2 clove garlic, crushed; 3 tbsp each Pommery mustard, extra virgin olive oil and cider vinegar; 1 tsp chopped lavender; 1 tsp runny honey

www.thefield.co.uk

Lambs are gamolling in th fields, but are also great on our plates. Using asparagus, Andrew Pern has created a proper spring recipe.

View full recipe on www.thefield.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.thefield.co.uk.

Share this recipe:

Cooking tools:

Ingredients

4 x 115g (41⁄4oz) lamb loins from the saddle
2 tsp Pommery mustard
2 sprigs lavender leaves, roughly chopped
2 x goat’s cheeses (or any fresh, soft variety) each weighing about 100g (31⁄2oz)
Cream, if required
1 tsp peppercorns, cracked
1 tsp finely chopped chives
Olive oil for frying
200g (7oz) wild rocket leaves and soft garden herbs, such as oregano or flat-leaf parsley
12 medium asparagus spears
2 slices wholemeal bread
115g (41⁄4oz) butter, softened
1⁄2 clove garlic, crushed
3 tbsp each Pommery mustard, extra virgin olive oil and cider vinegar
1 tsp chopped lavender
1 tsp runny honey