Lamb with a herb crust, alexander and white asparagus

Method

1. Mix the parsley, rosemary, garlic and breadcrumbs together.

2. Season the lamb with salt and freshly ground black pepper and dip into the beaten egg white, letting any excess drip off. Roll the lamb in the breadcrumb mixture until it is completely coated.

3. Add a little olive oil to a hot frying pan and fry the lamb for 2-3 minutes on each side. The lamb should still be pink on the inside and the crust should be golden. Remove the lamb from the pan and leave to rest for a few minutes.

4. Peel and trim the asparagus stalks and the alexander. Bring a pan of salted water to the boil, add the asparagus and alexander and cook for 4 minutes, then drain.

5. For the dressing: using a pestle and mortar, crush the mint and sugar to a paste, add the olive oil and a splash of vinegar to bring the mixture to a salad dressing consistency.

6. To serve, put the asparagus and alexander on a plate and spoon the dressing over. Slice the lamb and place it on top of the asparagus and alexander and spoon over any remaining dressing.

Cook’s note: Alexander is the stalk of a weed that you can find on the edge of woods. Foragers can cook it in the same way as asparagus.

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Ingredients

1 handful flat-leaf parsley, finely chopped
1 handful Rosemary, finely chopped
1 garlic clove, crushed
2-3 tbsp dry breadcrumbs
1 portion loin or canon of lamb
2 egg whites, lightly beaten
Olive oil, for frying
a few stalks of white Asparagus
1 alexander stem or Asparagus, (see cook’s note)

For the dressing

1 handful Mint
1/2 tbsp Sugar
1 tbsp Olive oil
1 splash white wine vinegar

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