CUTLETS OF ENGLISH LAMB WITH ASPARAGUS, GOATS CHEESE AND LAVENDER LEAVES

CUTLETS OF ENGLISH LAMB WITH ASPARAGUS, GOATS CHEESE AND LAVENDER LEAVES image

Categories Lamb

Yield 4 servings

Number Of Ingredients 20

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4 x 4 lamb cutlets
2 tsp Tiptree Grain mustard
2 sprigs lavender leaves, roughly chopped
1 tbsp chives, roughly chopped
2 x soft goats cheeses (Approximately 100g)
1 tbsp double cream
1 tsp black pepper corns, cracked
Rapeseed oil for frying
20g rocket leaves
1 tbsp chives, roughly chopped
1 tbsp oregano leaves
1 tbsp flat leaf parsley
12 medium asparagus spears trimmed and griddled
For the vinaigrette:
1 tbsp Tiptree grain mustard
4 tbsp rapeseed oil
3 tbsp cider vinegar
1 tbsp Tiptree Acacia honey
Squeeze of lemon
Sea salt and black pepper

Steps:

Trim the lamb loins, then roll in the grain mustard and then the chopped lavender leaves and chives. Wrap tightly in Clingfilm and chill until ready to cook. For the vinaigrette simply whisk all of the ingredients together. Cream the goatï¿½s cheese, if necessary add a touch of cream to slacken- the mixture should stand in peaks. Season with cracked black pepper corns and chives. Unwrap the lamb, heat a little oil in a frying pan and fry the meat for 2-3 minutes on each side, until an even crust forms. Lift out of the pan and leave to rest. Serve the goats cheese and the lamb along with the salad and asparagus. Drizzle some vinaigrette around the plate and over the lamb and serve immediately