Salisterra, The Upper House‘s Mediterranean dining concept draws inspiration from the coastal cuisines of France and Italy.
Helmed by London-based, Michelin-starred Chef, Jun Tanaka, Tanaka’s menu places focus on simple, sophisticated, and sustainable fare. Here, Tanaka shares his recipe for a delectable herb-crusted lamb, served with peas, broad beans, and morels.
INGREDIENTS FOR THE HERB BREADCRUMBS
1 bunch flat leaf parsley
2 slices white bread, dried in a low oven until very crisp but kept whole
1 garlic clove
Sprig of rosemary and thyme
INGREDIENTS FOR THE MINT DRESSING
1 bunch mint
1tbsp caster sugar
1tbsp white wine vinegar
2tbsp olive oil
INGREDIENTS FOR THE MAIN DISH
4 x 150g lamb loin (from the best end, trimmed of fat and sinew)
2 egg white
100g morels or any wild Mushrooms, cleaned
120g broad beans, no skin
Place all the ingredients for the herb breadcrumbs in a food processor, season and blitz for 1 min until you obtain fine breadcrumbs.
Season the lamb, dip in the egg white, and coat in the herb breadcrumbs.
In a pan heat a little olive oil with a knob of butter. Place the lamb in the pan cook for 1min, flip over and place in the oven at 180°C for 5min. Take out and rest on a tray.
To make the mint dressing, place the mint leaves with the sugar in a pestle and mortar and grind to a paste, add the vinegar and olive oil.
In a separate pan add a knob of butter and fry the Morels for 1min, add the peas, broad beans, and a touch of water and cook for a further 2min.
To serve, spoon the peas onto a plate, slice the lamb on top, and finish with a drizzle or mint dressing.