< back

Carré of Lamb in Herb and biscuit crumb crust of Quely Picada with garlic and parsley, with vegetables and chips



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.

Products Quely used in this recipe:

Receta Quely

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

We use our own and third-party cookies for analytical, technical and profiling purposes based on the user's browsing habits, as well as to show them advertising related to their preferences. For more information or how to change the settings, see ourCookies policy.

.     . Accept selection Accept all cookies