Roast Loin of Burdass-Reared Wolds’Lamb with Sand Hutton Asparagus, Lowna Dairy Goats’ Cheese and Garden Lavender Vinaigrette

Name: Roast Loin of Burdass-Reared Wolds’Lamb with Sand Hutton Asparagus, Lowna Dairy Goats’ Cheese and Garden Lavender Vinaigrette
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Serves four
Cuisine: United Kingdom
Ingredients: 4 × 115 g lamb loins from the saddle; 1 tsp runny honey; 1 tsp chopped lavender; 3 tbsp each of pommery mustard, extra virgin olive oil and cider vinegar; ½ clove garlic, crushed; 1 tsp black peppercorns, cracked; 1 tsp finely chopped chives; 2 sprigs lavender leaves, roughly chopped; 2 x Lowna Dairy goats’ cheese (or any fresh, soft variety) or any weighing approx 100 g; 200 g wild rocket leaves and soft garden herbs such as oregano or flat leaf parsley; olive oil for frying; 2 slices wholemeal bread; 115 g butter, softened; 12 medium asparagus spears; 2 tsp pommery mustard

Preparation info

Serves
four

Difficulty
Medium
Ready in
1 hr

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

This dish is “Provence meets Yorkshire”; French flavours combined with the best Yorkshire ingredients...Lowna goats’ cheese from the Yorkshire Wolds, local asparagus from the Vale of York, Wolds’ lamb and garden lavender. Summer on a plate!

Ingredients

4 × 115 g lamb loins from the saddle
2 tsp pommery mustard
2

Europe
United Kingdom
Main course

Method

Trim the lamb loins, roll in the grain mustard and then in the chopped lavender. Wrap tightly in cling film and chill until ready to cook.

For the croutons: pre-heat the oven to 190°C/gas mark 5. Remove the crusts from the bread and cut into 1cm cubes. Melt the butter in a smal