• Save to your scrapbook
  • Save to your scrapbook

    Rosemary-rubbed Lamb Loin Fillets with Pea Purée

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Rosemary-rubbed Lamb Loin Fillets with Pea Purée

    Source of fibre

    • Total time: 20 minutes

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars