Pan-Fried Lamb with Black Garlic, Pea Puree, Radish & Mint

Name: Pan-Fried Lamb with Black Garlic, Pea Puree, Radish & Mint
Yield: Serves 4
Cuisine: British
Ingredients: 2 red radishes, thinly sliced using a mandoline; 1 tbsp vegetable oil; 400 g frozen peas, thawed; 1 tbsp freeze-dried green pea powder; 90 g black garlic, peeled; 125 ml (½ cup) classic dressing; 2 garlic cloves, finely chopped; 185 ml (¾ cup) vegetable stock; Small fresh native mint sprigs (or garden mint sprigs), for serving; 2 tbsp vegetable oil; 2 x 250 g lamb backstraps; Sea salt flakes and freshly cracked black pepper, for seasoning; 125 ml (½ cup) red wine jus; 60 g (⅓ cup) fresh peas (or frozen peas, thawed); ½ brown onion, finely chopped; 2 tbsp lemon extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

2 x 250 g lamb backstraps
2 tbsp vegetable oil
Sea salt flakes and freshly cracked

Europe
Oceania
Australia
United Kingdom
Sydney
Dinner
Mediterranean
Gluten-free

Method

Trim all sinew off the lamb. Set aside at room temperature for about 30 minutes before cooking.
Meanwhile, make the black garlic puree. Place the garlic and classic dressing in a blender and blitz until smooth.
Next, make the pea puree. Heat the oil in a frying pan over medium heat. Add the onion and garlic. Cook, stirring, for 4-5 minutes or until so