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Roast loin of lamb with asparagus, goat’s cheese and lavender vinaigrette

Roast loin of lamb with asparagus, goat’s cheese and lavender vinaigrette
Roast loin of lamb with asparagus, goat’s cheese and lavender vinaigrette
Google image edited by Kimberley O'Dea

Lambs are frolicking in the Irish fields and hill sides, however not so in Delaware. However, a trip to the supermarket and we have a great dish to serve to our families on Sunday.


41⁄4oz lamb loins from the saddle

2 Tsp Pommery mustard

2 sprigs lavender leaves,

roughly chopped

2 (31/2 oz) fresh soft goat’s cheeses

Cream, if required

1 Tsp peppercorns, cracked

1 Tsp finely chopped chives

Olive oil for frying

7oz wild green mix (arugula, spinach, kale, etc) & garden herbs

12 medium asparagus spears

For the garlic croutons

2 slices whole meal bread

41⁄4oz butter, softened

1⁄2 clove garlic, crushed

For the vinaigrette

3 Tbsp each Pommery mustard, extra virgin olive oil and cider vinegar

1 Tsp chopped lavender

1 Tsp runny honey


1. Trim the lamb loins, roll in the mustard and then in the chopped lavender. Wrap tightly in cling film and chill until ready to cook.
2. To make the croutons, pre-heat the oven to 375°F. Remove the crusts from the bread and cut into 1⁄2in cubes. Melt the butter in a small pan with the garlic – do not let it boil – then add the bread cubes and stir until coated with butter. Place on a small baking sheet and bake in the pre-heated oven for eight minutes until crisp and golden. Leave to cool.
3. For the mustard and honey vinaigrette, simply whisk all the ingredients together.
4. Blanch the asparagus in boiling water for two minutes, then refresh in iced water.
5. Cream the goat’s cheese in a blender for two to three minutes. Add a touch of cream,
if required, to slacken – the mixture should stand in peaks. Season with cracked black peppercorns and chives.
6. Unwrap the lamb. Heat a little olive oil in a frying pan and fry the meat for two to three minutes on each side until an even crust forms. Lift out of the pan and rest.
7. Pipe or spoon three pyramids of goat’s cheese at triangular points on four plates. Arrange the wild greens garden herbs and croutons in the centre of the plate and one asparagus spear between each pyramid. Cut each lamb loin into five slices and arrange on top of the salad. Drizzle some vinaigrette around the plate and over the lamb to give it a little shine and serve immediately.

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