Honey and Za’atar-Glazed Spring Lamb with Salsify and Wild Garlic Purée

Honey and za'atar glazed lamb served with a creamy salsify and wilted wild garlic purée.

Lamb Main Course Spring Gourmet

Estimated Nutrition

Calories

620.5

kcal / serving

2482 kcal total

Carbs

24.2g

per serving

96.6 g total

Fat

45.6g

per serving

182.2 g total

Protein

28.9g

per serving

115.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Butter

For frying

200

Milk

Butter

For the purée

tbsp

Double Cream

Thick

Liquids

110

Water

Meat

500

Lamb Tenderloin

Spring lamb, trimmed

NutsSeeds

tsp

Thyme

Dried leaves

tsp

Oregano

Dried

pinch

Sumac

Ground

0.5

tsp

Sesame Seed

Toasted

pinch

pinch

tsp

Ground

To taste

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

Other

tbsp

Honey

Clear

Vegetables

tbsp

Ginger

Fresh root, finely grated

300

Salsify

Peeled and chopped

tbsp

Wild Garlic Leaf

Roughly chopped

Method

Serve lamb slices with puree and a drizzle of pan juices.

Stir wild garlic into the puree and season with salt and pepper.

Fry wild garlic leaves in oil for 1-2 minutes until wilted.

Drain salsify and blend with butter and cream in a food processor.

Boil salsify in water and milk for 20 minutes until tender.

Set lamb aside to rest on a warm plate and reserve pan juices.

Heat butter in a pan and fry lamb for 6-8 minutes per side.

Mix cumin, ginger, and honey into the za'atar and rub over the lamb.

Combine all za'atar ingredients in a small bowl.