Crown of Lamb and Scallops with Foraged Herb Butter
When Alyssia Vasey drops by with amazing, foraged ingredients it would be rude not to cook up a feast! Great for a bank holiday feast!
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Cooking tools:
- Grill
- Oven
- Baking sheet
- Aluminum foil
- Butcher's twine
- Chef's knife
- Paring knife
- Cutting board
- Saucepan
- Pot
- Mixing bowl
- Spoon
- Pitcher
Ingredients
- 2 x rack of lamb French trimmed
- salt
- pepper
- 1 small onion
- 25g unsalted butter, plus more for the foil
- 300g button mushrooms
- leaves from 1 small bunch of wild garlic
- 50g fresh white breadcrumbs
- 75g minced lamb
- sea salt
- freshly ground black pepper
- Turned veg to serve
- 100ml madeira
- 250ml veal juice
- 8 scallops in the shell cleaned
- 200g butter softened
- Selection of foraged herbs chopped
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