Cook d'Azur: Pistachio & herb butter stuffed lamb breast with minted peas

Katie Bills welcomes the arrival of spring and its seasonal produce with this gorgeous dinner party favourite. Pair this dish with either new potatoes or for a carb-free option, try roasted butternut squash.

Serves 4.

Lamb and PeasIngredients

100g salted butter
Fresh rosemary
Fresh mint
Fresh basil
50g pistachios
Lamb breast (trimmed & deboned for 4 servings)
500g petit pois
1tbsp olive oil
1 small onion
1 garlic clove
Salt and pepper
String for tying

For the herb butter: soften 100g butter. Finely chop fresh herbs (I used mint, rosemary and basil). Mix them well into the butter and keep in cling film in the fridge till required.

Preparing the lamb: Place the butter along the end of the loin end and sprinkle 50g of finely chopped pistachio nuts and herbs (the same ones as in the butter). Season the meat on the inside and roll the sides together. Secure by tying string around the meat. Chill until ready to cook.

Cooking the lamb: Season the outside of the meat and fry in olive oil until brown on all sides. Place into a pre-heated oven (200°C) on a baking sheet and cook for 20 minutes. Turn the oven off and leave to rest for 5-10 minutes.

For the minted peas: Boil the peas for 2 minutes in salted water with a sprig of mint and crushed garlic clove. Finely chop a small white onion and fry until soft in the oil used for browning the lamb. Add the peas once they are cooked and strained, along with a large handful of finely chopped mint.

Season with salt, pepper and butter.

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