The Castle Hotel’s Herb Crusted Lamb

Herb Crusted Lamb and Honey Glazed Veg 

It might technically still be summer… but us Brits know all too well that that doesn’t necessarily mean BBQ’s in the garden every day of the week. With that said, this tasty herb crusted lamb with honey glazed veg is perfect for those evenings in spent with friends or family and a glass of red. Known for its modern take on traditional pub food, The Castle Hotel in Bishops Castle is a favourite among locals and visitors alike – now, thanks to the highly acclaimed culinary team you can create this flavoursome Lamb dish with this easy to follow recipe.

Serves: 4

Difficulty: Tricky but worth it

Perfect for: An alternative Sunday roast

Ingredients

Herb Crusted Lamb

  • A small bunch of fresh mixed herbs of your choice (we recommend including rosemary)
  • 3 slices of day old bread
  • 3 cloves garlic
  • Pinch salt
  • Pinch cracked black pepper
  • 100g melted butter (to coat the lamb rumps)

Minted Pea Velouté

  • 250g frozen peas
  • 25g salted butter
  • 1 tablespoon mint sauce (preferably homemade)
  • 200ml vegetable stock
  • 100ml double cream
  • Salt & pepper to taste

 Honey Roasted Vegetables

  • 1 small swede diced
  • 500g Carrots batons
  • 500g Parsnips batons
  • 50g Honey
  • Salt & pepper to taste
  • Cooking oil for roasting

Method

For the Herb Crusted Lamb:

  • Add all the ingredients until they become a fine crumb mix
  • Brush the skin side of the lamb with the melted butter and dip into the crumb mix so the skin is covered in the herb crust
  • Cook in the oven at 180C for 30 minutes or until a nice medium – rare
  • Leave to rest for 5 minutes before serving

     

For the Minted Pea Velouté:

  • Dice onions and fry them in the butter
  • Once soft, add peas, mint sauce, vegetable stock and cream into the sauce pan and cook for 10 minutes
  • Put into food processor and blitz until smooth
  • Season to taste

For the Honey Roasted Vegetables:

  • Once peeled, dice the swede and cut carrots and parsnips into batons
  • Place carrots and swede into a sauce pan and season
  • Bring to the boil before adding parsnips. Boil for a further 25 minutes and drain
  • Place oil into a roasting tin and add the boiled vegetables. Add salt and pepper and cover with honey
  • Mix well and roast at 180C – stirring halfway through
  • Cook until golden brown

Garnish and plate

  • Leave lamb rump to rest for 5 minutes then slice into 4/5 pieces
  • Drop a spoon full of pea velouté on to one side of the plate and drag to the other
  • Place lamb on the top and the roasted vegetables around it and garnish with fresh rosemary

Enjoy!

2017-08-14T16:20:18+00:00 August 11th, 2017|