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Honey and Za’atar-Glazed Spring Lamb with Salsify and Wild Garlic Purée
Honey and za'atar glazed lamb served with a creamy salsify and wilted wild garlic purée.
Lamb
Main Course
Spring
Gourmet
Estimated Nutrition
Calories
620.5
kcal / serving
2482 kcal total
Carbs
24.2
g
per serving
96.6 g total
Fat
45.6
g
per serving
182.2 g total
Protein
28.9
g
per serving
115.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
4
tbsp
Butter
For frying
200
ml
Milk
25
g
Butter
For the purée
2
tbsp
Double Cream
Thick
Liquids
110
ml
Water
Meat
500
g
Lamb Tenderloin
Spring lamb, trimmed
NutsSeeds
2
tsp
Thyme
Dried leaves
2
tsp
Oregano
Dried
1
pinch
Sumac
Ground
0.5
tsp
Sesame Seeds
Toasted
1
pinch
Red Chilli Flakes
1
pinch
Sea Salt
1
tsp
Cumin
Ground
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
OilsFats
1
tbsp
Olive Oil
Other
3
tbsp
Honey
Clear
Vegetables
2
tbsp
Ginger
Fresh root, finely grated
300
g
Salsify
Peeled and chopped
5
tbsp
Wild Garlic Leaves
Roughly chopped
Method
1
Combine all za'atar ingredients in a small bowl.
2
Mix cumin, ginger, and honey into the za'atar and rub over the lamb.
3
Heat butter in a pan and fry lamb for 6-8 minutes per side.
4
Set lamb aside to rest on a warm plate and reserve pan juices.
5
Boil salsify in water and milk for 20 minutes until tender.
6
Drain salsify and blend with butter and cream in a food processor.
7
Fry wild garlic leaves in oil for 1-2 minutes until wilted.
8
Stir wild garlic into the puree and season with salt and pepper.
9
Serve lamb slices with puree and a drizzle of pan juices.