Lamb, asparagus, celeriac and Salad Pea

Ingredients

• Lamb – preferably lamb fillet or rack of lamb
• Salad Pea – including the stems for the oil
• Green asparagus – blanched or grilled
• Celeriac puree
• Fig puree
• Red wine
• Hazelnuts – lightly roasted and fried with the lamb
• Kaffir Lime Leaves oil

Method

• Reduce the figs and red wine to a rich sauce.
• Fry the lamb in a pan with butter and add the hazelnuts at the end to fry with the meat.
• Let the meat rest before carving.
• Blanch or grill the green asparagus briefly, so they remain al dente.
• Salad Pea oil: Blend the stems with oil and strain.
• Place the green asparagus on the plate.
• Pipe dots of the celeriac cream on top.
• Carve the lamb and arrange nicely on the plate.
• Spoon the fig and red wine sauce over the lamb.
• Garnish with Salad Pea and a few leaves.
• Drizzle with a little Kaffir Lime Leaves oil for extra freshness.

Chef: Eric Miete