Crispy Lamb with Pea & Asparagus Fricassee
Crispy Lamb with Pea & Asparagus Fricassee
Ingredients
For the Pea & Asparagus Fricassee
- 1 tablespoon olive oil
- 2 shallots, chopped
- 2 cloves garlic, minced or grated
- 1/2 lemon, zested
- 2 stock cubes
- 250 ml water
- 30 g cold butter
- 2 tablespoons crème fraîche
- 200 g peas, fresh or frozen
- 200 g asparagus, trimmed and cut into 2-3 cm pieces
- 1/4 cup fresh parsley, chopped
For the Crispy Lamb
- 4 lamb cutlets or fillets
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup rosemary seasoned breadcrumbs, Panko-style recommended
- 250 ml vegetable oil, for frying, or as needed
For Garnish
- 1 cup pea shoots, or watercress
- 1/2 lemon, cut into wedges, for spritzing
- 1 tablespoon olive oil, for drizzling
Instructions
- 1
Add 1 tablespoon of olive oil to a medium pan and place it over medium heat. Add the chopped shallots and minced garlic. 'Sweat' them for 3-5 minutes until softened and fragrant, but not browned.
⏱️ 5 min
- 2
Grate the zest of half a lemon directly into the pan with the shallots and garlic. Stir to combine.
⏱️ 1 min
- 3
Crumble in the two stock cubes and add 250 ml of water to the pan. Bring the mixture to a gentle simmer, stirring to dissolve the stock cubes.
⏱️ 3 min
- 4
Reduce the heat to low. Stir in the 30 g of cold butter and 2 tablespoons of crème fraîche until fully incorporated and the sauce thickens slightly. Remove from heat and set aside.
⏱️ 2 min
- 5
In a separate pot, bring a generous amount of water to a rolling boil. Add the peas and cut asparagus pieces to the boiling water and blanch for 2-3 minutes, until tender-crisp.
⏱️ 5 min
- 6
Using a slotted spoon, remove the blanched peas and asparagus from the boiling water and immediately add them to the fricassee sauce in the pan. Add the chopped fresh parsley and gently toss everything together to combine. Set aside, keeping warm if possible.
⏱️ 2 min
- 7
Place each lamb cutlet or fillet between two sheets of baking paper on a cutting board. Use a rolling pin to pound and thin out the lamb pieces to an even thickness, about 1/4 inch (0.5 cm).
⏱️ 5 min
- 8
Set up a dredging station: place the flour in one shallow dish, the beaten egg in a second shallow dish, and the rosemary seasoned breadcrumbs in a third shallow dish.
⏱️ 2 min
- 9
Coat each lamb piece first in flour, ensuring it's fully covered. Shake off any excess. Dip the floured lamb into the beaten egg, allowing any excess to drip off. Finally, coat the lamb thoroughly in the rosemary seasoned breadcrumbs, pressing gently to ensure an even and thick layer.
⏱️ 5 min
- 10
Heat 250 ml of vegetable oil in a large pan or skillet over medium-high heat until shimmering (around 175-180°C).
⏱️ 3 min
- 11
Carefully place the breaded lamb into the hot oil (you may need to do this in batches to avoid overcrowding the pan). Fry for 2-3 minutes per side, until golden brown and super crispy. Adjust heat as needed to prevent burning.
⏱️ 6 min
- 12
Once cooked, remove the crispy lamb from the pan and place it on a wire rack set over paper towels to drain any excess oil.
⏱️ 1 min
- 13
To plate, spoon a generous 'bed' of the warm pea and asparagus fricassee onto each serving plate. Carefully place a crispy lamb cutlet on top of the fricassee.
⏱️ 2 min
- 14
Garnish the dish with a handful of fresh pea shoots (or watercress). Spritz a little fresh lemon juice over the lamb and fricassee, and finish with a drizzle of olive oil.
⏱️ 1 min
- 15
Serve immediately and enjoy the fresh ingredients, gorgeous crunchy crispy textures, and perfect spring treat!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Lamb with Pea & Asparagus Fricassee
For the Pea & Asparagus Fricassee
- 1 tablespoon olive oil
- 2 shallots, chopped
- 2 cloves garlic, minced or grated
- 1/2 lemon, zested
- 2 stock cubes
- 250 ml water
- 30 g cold butter
- 2 tablespoons crème fraîche
- 200 g peas, fresh or frozen
- 200 g asparagus, trimmed and cut into 2-3 cm pieces
- 1/4 cup fresh parsley, chopped
For the Crispy Lamb
- 4 lamb cutlets or fillets
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup rosemary seasoned breadcrumbs, Panko-style recommended
- 250 ml vegetable oil, for frying, or as needed
For Garnish
- 1 cup pea shoots, or watercress
- 1/2 lemon, cut into wedges, for spritzing
- 1 tablespoon olive oil, for drizzling
Instructions
- 1
Add 1 tablespoon of olive oil to a medium pan and place it over medium heat. Add the chopped shallots and minced garlic. 'Sweat' them for 3-5 minutes until softened and fragrant, but not browned.
⏱️ 5 min - 2
Grate the zest of half a lemon directly into the pan with the shallots and garlic. Stir to combine.
⏱️ 1 min - 3
Crumble in the two stock cubes and add 250 ml of water to the pan. Bring the mixture to a gentle simmer, stirring to dissolve the stock cubes.
⏱️ 3 min - 4
Reduce the heat to low. Stir in the 30 g of cold butter and 2 tablespoons of crème fraîche until fully incorporated and the sauce thickens slightly. Remove from heat and set aside.
⏱️ 2 min - 5
In a separate pot, bring a generous amount of water to a rolling boil. Add the peas and cut asparagus pieces to the boiling water and blanch for 2-3 minutes, until tender-crisp.
⏱️ 5 min - 6
Using a slotted spoon, remove the blanched peas and asparagus from the boiling water and immediately add them to the fricassee sauce in the pan. Add the chopped fresh parsley and gently toss everything together to combine. Set aside, keeping warm if possible.
⏱️ 2 min - 7
Place each lamb cutlet or fillet between two sheets of baking paper on a cutting board. Use a rolling pin to pound and thin out the lamb pieces to an even thickness, about 1/4 inch (0.5 cm).
⏱️ 5 min - 8
Set up a dredging station: place the flour in one shallow dish, the beaten egg in a second shallow dish, and the rosemary seasoned breadcrumbs in a third shallow dish.
⏱️ 2 min - 9
Coat each lamb piece first in flour, ensuring it's fully covered. Shake off any excess. Dip the floured lamb into the beaten egg, allowing any excess to drip off. Finally, coat the lamb thoroughly in the rosemary seasoned breadcrumbs, pressing gently to ensure an even and thick layer.
⏱️ 5 min - 10
Heat 250 ml of vegetable oil in a large pan or skillet over medium-high heat until shimmering (around 175-180°C).
⏱️ 3 min - 11
Carefully place the breaded lamb into the hot oil (you may need to do this in batches to avoid overcrowding the pan). Fry for 2-3 minutes per side, until golden brown and super crispy. Adjust heat as needed to prevent burning.
⏱️ 6 min - 12
Once cooked, remove the crispy lamb from the pan and place it on a wire rack set over paper towels to drain any excess oil.
⏱️ 1 min - 13
To plate, spoon a generous 'bed' of the warm pea and asparagus fricassee onto each serving plate. Carefully place a crispy lamb cutlet on top of the fricassee.
⏱️ 2 min - 14
Garnish the dish with a handful of fresh pea shoots (or watercress). Spritz a little fresh lemon juice over the lamb and fricassee, and finish with a drizzle of olive oil.
⏱️ 1 min - 15
Serve immediately and enjoy the fresh ingredients, gorgeous crunchy crispy textures, and perfect spring treat!