Carré of Lamb in Herb and biscuit crumb crust of Quely Picada with garlic and parsley, with Vegetabl
- Prepared width
Tapas and Starters
- Author: Quely
- Preparation time: 10 min
- Difficulty: Alta
For the carré: 1.5 kg carré of lamb, salt, black pepper, 1 dessert spoon extra virgin Estancia de Son Pons olive oil.
For the garnish: 4 potatoes, 2 runner beans, 100 g sweet corn, 4 red piquillo peppers, 2 dessert spoons extra virgin Estancia de Son Pons olive oil, salt, black pepper.
For the crust: 120g Quely Picada biscuit crumbs with garlic and parsley, 5 chopped garlic cloves, 1 dessert spoon thyme leaves, 8g butter.
For the decoration: Sprigs of rosemary.
For the carré: Trim the excess fat off the carré of lamb, rub it with olive oil, season with salt and pepper and set aside.
For the garnish: Cut the potatoes into thin chips, fry in oil, drain, add salt to taste and set aside.
Lightly boil the runner beans in water, drain and set aside.
Slice the beans and the piquillo peppers finely.
Pour a little olive oil into a frying pan and sauté the beans and peppers together with the sweet corn.
Season with salt and pepper and set aside.
For the crust: Mix the Quely Picada biscuit crumbs together with the chopped garlic and parsley.
Then season, and stir the butter in until it has a paste like consistency.
Cover the loin of the lamb with this paste and place on a roasting tray in the oven at 200º C for about 10 minutes.
Remove from the oven and prepare the portions.
Assembly of the dish: Arrange the sautéed vegetables on one side of the plate and place the crusted carré on top, with the chipped potatoes on the other side.
Decorate with sprigs of rosemary.