Celebration of Spring Lamb with Asparagus Soup and Accompaniments
Ingredients: lamb, asparagus, Jersey Royals potatoes, rhubarb, elderflower cordial · 25 min cook time · 720kcal · $28.00
Ingredients
1portion lamb, 1bunch asparagus, 200g Jersey Royals potatoes, 1stalk rhubarb, 30ml elderflower cordial, 100ml milk, 20g butter, 100g rainbow carrots
Instructions
1. Infuse milk with lemon thyme, black pepper, salt, and truffle oil.
2. Sweat spring onions in butter, add garlic, asparagus, and the milk-stock mixture to cook for the soup.
3. Make a sugar syrup with sugar and water, add elderflower cordial, and poach the rhubarb.
4. Roast rainbow carrots with rosemary oil, salt, and pepper.
5. Boil Jersey Royal potatoes in salted water with dill and lemon.
6. Sear the lamb in a hot pan with oil, butter, garlic, and mint, then finish in the oven.
7. Blend the asparagus soup and garnish to serve as a cappuccino style starter, alongside the main lamb and dessert.
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