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Ingredients

• 3 tbsp olive oil
• 250 g Salt Marsh lamb loin, (fat and sinew removed)
• 1 tbsp Dijon mustard
• 1.5 tbsp chopped rosemary
• 1.5 tbsp chopped mint
• 1.5 tbsp chopped parsley
• 1.5 tbsp chopped chervil

• 1 large potato
• 10 small sprigs rosemary
• 1.5 tbsp olive oil
• 25 g butter

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, crushed
• 1 tbsp chopped parsley

• 2 handfuls leaves mixed cress, such as shiso, affilia and pea shoots
• 25 g samphire, blanched
• 1 small bunch chervil, to garnish

Description

Richard Phillips Steams Salt Marsh Lamb And Serves It With Rosemary Potatoes And Summery Salad In A Tempting Restaurant-style Recipe

UK TV