Known for creating dishes with distinctive aromatic combinations, this James Sommerin recipe brings restaurant-quality dining into anybody’s home. This simplistically stunning dish makes the perfect plate to wow guests with its combination of sweet and savoury flavours and textures.
•Lamb Loin cut into four equal pieces
•100ml double cream
•2 Little Gem lettuce (cut in half)
•200g frozen peas
•200g broad beans
•1 shallot (finely diced)
•Sprig of thyme (finely chopped)
•1 Garlic clove (finely chopped)
•1 ½ tbsp vegetable oil
Season the lamb loins with salt and pepper.
Warm tablespoon of vegetable oil in a pan and panfry the loin for three or four minutes on either side then allow to rest.
In the same pan warm the rest of the vegetable oil, pan fry the little gem lettuce on the cut side for two minutes.
Add the thyme, garlic, peas broad beans and butter and cook for a further two minutes.
Add the cream and reduce until thickened. Season to taste and serve on a plate. Slice the rested lamb loins and place them on top of the fricassee.
Fresh garden herbs have the capability to elevate a dish to a restaurant level meal, adding a delicious depth of flavour throughout cooking. Herbs are so easy to grow, so if you don’t already, you should definitely try growing your own at home.