Health Club

Membership

Lamb with Grilled Asparagus and Salsa Verde

28th September 2023

Enjoy this Sunday lunch lamb recipe which is not only delicious, it's gut friendly too.

lamb-loin-image-1.png

The cooler Autmumnal months lend themselves perfectly to gathering friends and family together for Sunday lunches. Why not make yours a gut-friendly lunch, without compromising on taste.

Lamb with Grilled Asparagus and Salsa Verde

Serves 8-10

For the salsa verde:
25g mint leaves
25g basil leaves
25g flat leaf parsley
1 garlic clove, crushed
3 spring onions
1tbsp capers
8 anchovy fillets
1tsp Dijon mustard
2 tbsp extra virgin olive oil
sea salt and ground black pepper

For the marinade:
2 garlic cloves, crushed
3 rosemary sprigs, chopped
grated zest of half a lemon
1tsp local runny honey

4 x 125g pieces of lamb loin, fully trimmed
20g clarified butter
2 bundles trimmed asparagus, cut in half
1tsp chia oil

Mix together all the marinade ingredients in a bowl. Add the lamb then cover and leave to marinate for 2 hours in the fridge.

Make the salsa verde, put all the ingredients in a blender and blitz until smooth. Keep in a screwtop jar in the fridge for up to a week.

Preheat the oven to 200 degrees centigrade, 400 degress Fahrenheit, gas mark 6.
Heat the clarified butter in a small frying pan over a high heat. Remove some of the marinade from the lamb and then add the lamb to the hot pan and sear it on all sides. Season with some sea salt and black pepper, and then roast in the preheated oven for 5 minutes until pink. Remove and allow to rest.

Heat a griddle pan over a high heat. In a bowl, drizzle the asparagus with the chia oil. Season with salt and pepper and then arrange the asparagus on the hot griddle. Cook for 1.5 minutes, pushing down on top of the spears with the base of a clean, heavy pan, so they steam as well as grill, and the spears will be crisp with a vibrant green colour. Turn the asparagus with a pair of tongs and replace the pan on top. Cook for a further 1.5 minutes.

Slice the lamb and serve it with the asparagus and a good drizzle of salsa verde.

This recipe is taken from Gut Gastronomy: Revolutionise Your Eating to Create Great Health, by Vicky Edgson & Adam Palmer. This is a great Gut-Friendly cookbook which is based on the health regime devised by Elaine Williams and Stephanie Moore, our Gut Health Programme Leader.