Lamb baked in lavender salt with mustard beans
Lavender and lamb is a Provençal classic. If you use a very coarse rock salt you may need less liquid in the salt crust, so add it judiciously.
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Serves
2
Cooking Time
Prep time 10 mins, cook 15 mins
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2
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lamb backstraps (about 240gm each)
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2
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garlic cloves, finely chopped
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2 tbsp
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Dijon mustard
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300 gm
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coarse rock salt, lightly crushed
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2 tbsp
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dried lavender, plus extra to serve
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1 tbsp
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coarsely crushed black peppercorns
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1
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egg, lightly whisked
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| Mustard beans |
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100 gm
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green beans, halved widthways
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2 tbsp
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extra-virgin olive oil
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1
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golden shallot, finely chopped
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25 gm
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mizuna or rocket leaves
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1 tbsp
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lemon juice
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½ tsp
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Dijon mustard
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1
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Preheat oven to 200C. Place lamb on a baking tray, rub all over with garlic and brush with mustard. Combine salt, lavender, pepper and egg in a bowl, adding a little water if necessary to make a thick paste. Spoon salt mixture over lamb, press firmly to form a crust, then roast until cooked to your liking (12-15 minutes for medium-rare). Rest for 5 minutes, then crack salt crust just before serving.
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2
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Meanwhile, for mustard beans, blanch beans until just tender (1-2 minutes). Heat olive oil in a large frying pan over medium-high heat, add shallot and sauté until just softened (2-3 minutes), add beans and sauté until just warmed through (1-2 minutes). Add mizuna and sauté until just wilted (30 seconds-1 minute), then stir through lemon juice and mustard, season to taste.
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3
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Brush excess salt from lamb, slice thickly and serve scattered with extra lavender, with mustard beans on the side.
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This recipe is from the February 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Pale, dry but full-bodied Provençal-style rosé.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Aimee Jones and Rodney Dunn
DRINK SUGGESTION Max Allen