Seared Aussie Lamb Striploin | Aussie Beef & Lamb | Food Service | North America
www.foodservice.aussiebeefandlamb.com
With Spring Vegetables and Herbs of Provence
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodservice.aussiebeefandlamb.com.
Ingredients
- 500 grams lamb striploin, cleaned
- 10 grams of salt
- 5 grams of black pepper
- 30 grams of olive oil
- 6 cloves garlic, crushed
- 2 sprigs thyme
- 60 grams Dijon mustard
- 30 grams Herbes de Provence
- 15 grams piment d’ espelette
- 100 grams fresh peas, blanched
- 100 grams baby carrots cut into small cubes, blanched
- 100 grams snap peas cut in two, blanched
- 100 grams zucchini cut in cubes, blanched
- 50 grams shallots, chopped
- 10 grams thyme, cleaned
- 500 ml lamb jus
- 20 ml of olive oil
- Taste for salt
- ½ bunch parsley, finely chopped
- ½ bunch chives, finely chopped
- 960 grams red bell pepper, de-seeded
- 120 grams roma tomatoes
- 120 grams garlic roasted
- 240 grams sliced almond
- 120 ml sherry vinegar
- 120 ml avocado oil
- 20 grams of salt
- 150 grams red pepper pistou (see recipe)
- 15 grams moldon sea salt for garnish
- 100 grams afilla (sugar pea) cress for garnish
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