Mint/Ginger Crusted Lamb

This is, perhaps, another way to serve lamb (especially for an Easter Feast) or simply to impress friends and family.

• 2 cups day old baguette
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 2 tbsp. fresh minced ginger root
• salt and pepper to taste
• 6 tbsp. butter, divided
• 2 boneless single lamb loin roasts (12 oz. each approx.)
• 10 oz. fresh peas, pea shoots and micro greens for garnish

Preheat oven to 450 degrees. In a food processor pulse together the baguette, mint, basil, ginger, a pinch of salt and pepper until finely chopped. Add 6 tbsp. butter and pulse until a paste forms.

Season the loins with salt and pepper and place on a parchment lined baking sheet. Pack the bread paste around the loin roasts so it adheres. Bake about 15-18 minutes. transfer to a cutting board and let rest for 10 minutes.

While these are cooking, add the peas in a saucepan with just enough water to cover. Boil for 2 minutes and drain well. Reserve the water. In a blender, add the peas and the remaining 2 tbsp. butter and some of the water so it becomes thick and smooth. Season with salt and pepper.

When ready to serve, slice the lamb across the grain and arrange on 4 plates, spoon the peas around the lamb and garnish with the shoots and micro greens.

Serve with a small salad and, of course, a glass of good Sav. Cabneret or Sangiovese wine. Then, toast the cook and then toast again.