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Rosemary-rubbed Lamb Loin Fillets with Pea Purée
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Source of fibre
2 sprigs Cooks’ Ingredients rosemary
1 red chilli, deseeded and chopped
350g Waitrose lamb loin fi llet, trimmed of excess fat, if needed
400g essential Waitrose frozen garden peas
400g can essential Waitrose cannellini beans, drained and rinsed
2 tbsp Waitrose half-fat crème fraîche
200g Waitrose ready to microsteam tenderstem broccoli, butternut and carrot
1. Strip the leaves from the rosemary sprigs and place in a pestle and mortar with the chilli. Pound together until well bruised. Rub the mixture over the lamb and set aside for 5 minutes.
2. Cook the lamb under a hot grill for 8 minutes, turning once or twice until well-browned but still a little pink in the centre. Transfer to a plate and set aside to rest.
3. Meanwhile, cook the peas and beans in a pan of boiling water for 4 minutes until piping hot. Drain well, then return to the pan. Add the crème fraîche, then using a hand-held blender, whizz until smooth. Season to taste. Cook the broccoli, butternut and carrot according to pack instructions.
4. Carve the lamb into thick slices. Spoon the pea and bean purée and steamed vegetables onto plates and top with the lamb.
Typical values per serving:
This recipe was first published in September 2011.