This is, perhaps, another way to serve lamb (especially for an Easter Feast) or simply to impress friends and family.
- 2 cups day old baguette
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 2 tbsp. fresh minced ginger root
- salt and pepper to taste
- 6 tbsp. butter, divided
- 2 boneless single lamb loin roasts (12 oz. each approx.)
- 10 oz. fresh peas, pea shoots and micro greens for garnish
Preheat oven to 450 degrees. In a food processor pulse together the baguette, mint, basil, ginger, a pinch of salt and pepper until finely chopped. Add 6 tbsp. butter and pulse until a paste forms.
Season the loins with salt and pepper and place on a parchment lined baking sheet. Pack the bread paste around the loin roasts so it adheres. Bake about 15-18 minutes. transfer to a cutting board and let rest for 10 minutes.
While these are cooking, add the peas in a saucepan with just enough water to cover. Boil for 2 minutes and drain well. Reserve the water. In a blender, add the peas and the remaining 2 tbsp. butter and some of the water so it becomes thick and smooth. Season with salt and pepper.
When ready to serve, slice the lamb across the grain and arrange on 4 plates, spoon the peas around the lamb and garnish with the shoots and micro greens.
Serve with a small salad and, of course, a glass of good Sav. Cabneret or Sangiovese wine. Then, toast the cook and then toast again.