Main courses · Meat & poultry
Herb Crusted Lamb with Pea Purée and Asparagus
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- medium
- Prep
- 25 min
- Active
- 25 min
- Cook
- 50 min
- Total
- 50 min
- Yield
- 4 portions
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- Category
- Main coursesMeat & poultry
- Time
- 30–60 min
- Nutrition
- Under 500 kcal
- Difficulty
- Medium
- Rating
- Well rated
- racks of lamb
- 1–2
- vegetable oil
- 0.5 tbsp
- fine sea salt
- fine sea salt
- ground black pepper
- ground black pepper
- unsalted butter
- 0.5 tbsp
- bread
- 1 slices
- garlic
- 2 cloves
- fresh thyme
- 3–4 sprigs
- lemon
- 1
- fresh parsley leaves
- 5 g
- olive oil
- 20 g
- Dijon mustard
- 1 tbsp
- asparagus
- 350 g
- boiling water
- 500 g
- frozen peas
- 250 g
- unsalted butter
- 20 g
- double cream
- 30 g
- fine sea salt
- 0.5 tsp
- ground black pepper
- 2 pinches
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 22.8 g
- Energy
- 1,774 kJ
- Calories
- 424 kcal
- Fat
- 30 g
- Carbohydrates
- 13 g