- STEP 1
For breadcrumb crust finely dice parsley lemon zest salt and pepper. Muddled in pestle & mortar.
- STEP 2
For red wine reduction sauce. Finely slice shallots and fry off with butter and oil until clear, fill pan with red wine reduce until thickened pass to remove shallots
- STEP 3
Boil garden peas in veg stock. Strain keeping the stock. Blitz adding mint and slowly add stock to the creat purée. Pass to make smooth
- STEP 4
Coat lightly the side walls and underneath the rack with mustard and dip into bread crumbs to crust.
- STEP 5
Cross the fat of the lamb pan fry and place in the oven for 20 mins. Remove and rest.
- STEP 6
Peel sweet potatoes and cut into wedges. Deep fry and place in the oven for 10 minutes.