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Lamb baked in lavender salt with mustard beans


Lavender and lamb is a Provençal classic. If you use a very coarse rock salt you may need less liquid in the salt crust, so add it judiciously.

You'll need

2 lamb backstraps (about 240gm each) 2 garlic cloves, finely chopped 2 tbsp Dijon mustard 300 gm coarse rock salt, lightly crushed 2 tbsp dried lavender, plus extra to serve 1 tbsp coarsely crushed black peppercorns 1 egg, lightly whisked   Mustard beans 100 gm green beans, halved widthways 2 tbsp extra-virgin olive oil 1 golden shallot, finely chopped 25 gm mizuna or rocket leaves 1 tbsp lemon juice ½ tsp Dijon mustard

Method

  • 01
  • Preheat oven to 200C. Place lamb on a baking tray, rub all over with garlic and brush with mustard. Combine salt, lavender, pepper and egg in a bowl, adding a little water if necessary to make a thick paste. Spoon salt mixture over lamb, press firmly to form a crust, then roast until cooked to your liking (12-15 minutes for medium-rare). Rest for 5 minutes, then crack salt crust just before serving.
  • 02
  • Meanwhile, for mustard beans, blanch beans until just tender (1-2 minutes). Heat olive oil in a large frying pan over medium-high heat, add shallot and sauté until just softened (2-3 minutes), add beans and sauté until just warmed through (1-2 minutes). Add mizuna and sauté until just wilted (30 seconds-1 minute), then stir through lemon juice and mustard, season to taste.
  • 03
  • Brush excess salt from lamb, slice thickly and serve scattered with extra lavender, with mustard beans on the side.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Pale, dry but full-bodied Provençal-style rosé.

Featured in

Feb 2010

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