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; ½ clove garlic, crushed; 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; 2 slices wholemeal bread; 115 g butter, softened; 12 medium asparagus spears; 1 tsp black peppercorns, cracked; olive oil for frying; 3 tbsp each of pommery mustard, extra virgin olive oil and cider vinegar; 1 tsp chopped lavender; 2 tsp pommery mustard; 1 tsp finely chopped chives; 1 tsp runny honey

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!