Lamb, burrata, asparagus and herb puree recipe – a delicious recipe with Cumbrian lamb cannon, asparagus, tomatoes, Vinaigrette, Hops, Chervil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Make the herb puree.
2
Melt the butter in a pan and add leeks and cook until very soft
3
Put the cooked, buttery leeks in a blender, add the herbs and blitz to form a puree.
4
Pass through a fine sieve into a bowl over ice
5
Add some oil to a hot pan and lightly fry the lamb until golden brown.
6
Add a knob of unsalted butter and baste the lamb for around 4 minutes.
7
Remove and leave to rest
8
Season the Burrata with salt and pepper and leave at room temperature
9
In boiling water, blanche the tomatoes for 10 seconds then plunge into iced water to refresh.
10
Peel away the skins and marinade in vinaigrette
11
Cook the asparagus and hops in boiling water for 1 minute, drain and toss in a small knob of butter
12
Spread a thin layer of herb puree on a plate then arrange the Burrata and lamb on top.
13
Finally, add tomatoes and cover with hops and asparagus
202
kcal
Calories
11
g
Fat
16
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 Cumbrian lamb cannon, 1 Burrata, 6 Spears of asparagus, 10 Baby tomatoes, and more.
Yes, Lamb, burrata, asparagus and herb puree recipe falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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