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Tuesday 21 August 2018  
Home > Loin of lamb with garlic and basil cream purée recipes
01.01.2003 -main course- lamb

Loin of lamb with garlic and basil cream purée

« A sauce with a Provence accent, very appropriate for preparing delicious loins of lamb. Here’s a recipe that will be all the rage for Easter. » 
Type Main course - lamb – loin of lamb - garlic - fava beans - Easter
Level of difficulty medium
Preparation time Preparation: 25 min Cooking time: 50 min
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Serves 4

  • 2 deboned loins of lamb (but keep the bones)
  • 1 lb (500 g) fresh fava beans
  • 2 ¼ lb (1 kg) unshelled peas
  • 8 pitted black olives
  • 1 shallot
  • 6 finely chopped basil leaves
  • 1 oz (30 g) unsalted butter
  • 3 ½ fl oz (10 cl) veal stock
  • 3 heads of garlic
  • 1 tsp Dijon mustard
  • 1 pinch thyme
  • olive oil
  • Salt
  • Freshly ground Black pepper

Cooking utensils:

  • Electric mixer or food processor


Preparation of the vegetables:

  • Wash then shell the fava beans; blanch them for 1 minute in a large amount of lightly salted boiling water; drain them, then cool them off under cold water; remove the skin that covers the fava beans, then set the beans aside
  • Wash then shell the peas; cook them for 3 minutes in a large amount of lightly salted boiling water; drain them, then cool them off under cold water; set aside
  • Cut the olives into small round slices; set aside
  • Peel and finely chop the shallot; in a frying pan, cook the shallot with 1 oz (30 g) of butter over low heat
  • Next, add the veal stock and bring the mixture to a boil while stirring
  • Add the fava beans and peas to the frying pan, mix well, then allow to simmer over low heat for 20 minutes, stirring the ingredients regularly
  • After 20 minutes of cooking, add the olives and the chopped basil; mix well again, then continue cooking over low heat for 5 more minutes; keep warm after cooking

Preparation of the garlic purée:

  • Remove the garlic cloves from the heads of garlic, peel them, then cook them in boiling water for 10 minutes; drain them, then use the mixer to obtain a smooth and consistent purée
  • Next, add the Dijon mustard, the pinch of thyme, and some salt and ground pepper to the garlic purée; mix well and keep warm

Preparation of the loins of lamb:

  • Preheat the oven to 475°F (240°C)
  • Salt and pepper the loins, then in a large frying pan, sear the meat and the bones for a few minutes in a little olive oil
  • Next, place the meat and the oil from cooking in a large shallow dish and put in the oven for about 20 minutes, regularly basting the meat with its juices while cooking Remove the loins of lamb from the oven and allow to stand for 2 minutes before serving


  • Place the loins of lamb onto preheated serving dishes and accompany the meat with the pan-fried vegetables and garlic purée; decorate with the olive slices
  • Serve immediately


To save some time preparing, you can also use frozen peas and fava beans.

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See Also :
Easter recipes  Easter recipes
Garlic recipes  Garlic recipes
Lamb recipes  Lamb recipes
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
Olive recipes  Olive recipes
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