Lamb, burrata, asparagus and herb purée recipe
At The Berkeley, our lamb dishes are very popular, so I'm always looking for new ways to re-invent different cuts of this meat. In this dish, all the flavours compliment each other nicely without making it too heavy. What's more, the lamb creates its own sauce with the Burrata milk and herb purée, so you don’t need to worry about making one!
Ingredients
- 500 g Leeks
- 50 g Chervil
- 25 g Coriander
- 30 g Butter
- 17.6 oz Leeks
- 1.8 oz Chervil
- 0.9 oz Coriander
- 1.1 oz Butter
- 17.6 oz Leeks
- 1.8 oz Chervil
- 0.9 oz Coriander
- 1.1 oz Butter
- 1 Cumbrian lamb cannon
- 1 Burrata
- 6 Spears of asparagus
- 10 Baby tomatoes
- 3 tbsp Vinaigrette
- 10 Hops
- 1 Cumbrian lamb cannon
- 1 Burrata
- 6 Spears of asparagus
- 10 Baby tomatoes
- 3 tbsp Vinaigrette
- 10 Hops
- 1 Cumbrian lamb cannon
- 1 Burrata
- 6 Spears of asparagus
- 10 Baby tomatoes
- 3 tbsp Vinaigrette
- 10 Hops
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Make the herb purée. Melt the butter in a pan and add leeks and cook until very soft
- Put the cooked, buttery leeks in a blender, add the herbs and blitz to form a purée. Pass through a fine sieve into a bowl over ice
- Add some oil to a hot pan and lightly fry the lamb until golden brown. Add a knob of unsalted butter and baste the lamb for around 4 minutes. Remove and leave to rest
- Season the Burrata with salt and pepper and leave at room temperature
- In boiling water, blanche the tomatoes for 10 seconds then plunge into iced water to refresh. Peel away the skins and marinade in vinaigrette
- Cook the asparagus and hops in boiling water for 1 minute, drain and toss in a small knob of butter
- Spread a thin layer of herb purée on a plate then arrange the Burrata and lamb on top. Finally, add tomatoes and cover with hops and asparagus
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Marcus Wareing at The Berkeley
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