{"id":118138,"date":"2024-11-01T10:32:52","date_gmt":"2024-11-01T00:02:52","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=118138"},"modified":"2024-11-01T10:32:56","modified_gmt":"2024-11-01T00:02:56","slug":"spring-lamb-with-pea-puree-lentils-and-cos-lettuce","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/on-the-menu\/spring-lamb-with-pea-puree-lentils-and-cos-lettuce\/","title":{"rendered":"Spring Lamb with Pea Puree, Lentils and Cos Lettuce"},"content":{"rendered":"\n

Ingredients:<\/u>\u00a0 (Serves 4)<\/strong><\/p>\n\n\n\n

\u00bd Cup lentils<\/p>\n\n\n\n

1 Cup frozen peas, blanched in hot water briefly<\/p>\n\n\n\n

1 Tablespoon olive oil, plus 1 tablespoon extra<\/p>\n\n\n\n

\u2153 Cup basil leaves, plus extra for garnish<\/p>\n\n\n\n

4 Anchovies (optional)<\/p>\n\n\n\n

3 Cloves garlic, roughly chopped<\/p>\n\n\n\n

Zest and juice of 2 lemons<\/p>\n\n\n\n

2 Lamb backstraps<\/p>\n\n\n\n

\u00bc Bunch oregano, leaves picked and roughly chopped<\/p>\n\n\n\n

1 Bunch asparagus, sliced into 2-inch batons<\/p>\n\n\n\n

2 Baby Cos lettuces, cut into quarters through the core<\/p>\n\n\n\n

\u00bc Cup roasted almonds<\/p>\n\n\n\n

3 Radishes, thinly sliced<\/p>\n\n\n\n

1 Tablespoon pomegranate molasses (optional)<\/p>\n\n\n\n

1 Tablespoon Dijon mustard<\/p>\n\n\n\n

Method:<\/strong><\/p>\n\n\n\n

    \n
  1. Place lentils in a small saucepan of hot water. Bring to the boil and cook for 12-15 minutes or until tender.<\/li>\n\n\n\n
  2. In a small food processor, blend peas, one tablespoon oil, basil, anchovies (if using), one clove garlic and half the lemon zest and juice until combined but not smooth.<\/li>\n\n\n\n
  3. Heat a large frying pan over high heat. Add remaining olive oil and lamb. Cook for 3-4 minutes each side or until cooked to your liking. Remove lamb from pan and combine with oregano and remaining lemon zest. Add the sliced asparagus to the pan, and for 1-2 minutes until charred and golden. Remove from the pan when cooked.<\/li>\n\n\n\n
  4. Add cos lettuce and remaining garlic to the pan the lamb was cooked in. Cook for 2-3 minutes or until crisp and charred. Remove from pan and set aside. Combine asparagus, lentils, almonds, radish, pomegranate molasses, mustard and remaining lemon juice. Toss until well combined.<\/li>\n\n\n\n
  5. Place pea puree on serving plates, top with lentil mixture and charred Cos lettuce. Slice lamb thinly, divide between serving plates, garnish with extra basil leaves then serve.<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n
    \n
    \"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Ingredients:\u00a0 (Serves 4) \u00bd Cup lentils 1 Cup frozen peas, blanched in hot water briefly 1 Tablespoon olive oil, plus 1 tablespoon extra \u2153 Cup basil leaves, plus extra for garnish 4 Anchovies (optional) 3 Cloves garlic, roughly chopped Zest and juice of 2 lemons 2 Lamb backstraps \u00bc Bunch oregano, leaves picked and roughly […]<\/p>\n","protected":false},"author":19,"featured_media":106689,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5682],"tags":[],"geo_market":[],"class_list":["post-118138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-on-the-menu"],"acf":[],"yoast_head":"\nSpring Lamb with Pea Puree, Lentils and Cos Lettuce - 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