In the Press

We have been featured in the Spring issue of North Norfolk Living magazine!  

Our wonderful Sous Chef Kieran created a fantastic recipe for you to give a go at home. It features seasonal spring lamb – with a twist!

                            

 

Chorizo crumbed lamb rack with pea, asparagus and watercress salad

Ingredients 

  • 1 French trimmed rack of lamb (at room temperature)
  • 50g chorizo
  • 50g breadcrumbs
  • 200g peas
  • 200g watercress
  • 1 bunch of asparagus
  • A couple of sprigs of fresh mint, finely chopped
  • Dijon mustard for coating the lamb
  • 2 cloves of garlic
  • A pinch of thyme
  • Butter

Method –

Preheat the oven to 180 degrees

For the chorizo crumb:

  • Dice the chorizo
  • Crush the garlic and add to a food processor with the chorizo until fine
  • Add the breadcrumbs to the chorizo mixture, add a pinch of thyme and stir to make sure all flavours are mixed together well

For the lamb:

  • To a hot oiled pan, sear the lamb on all sides
  • Spread the Dijon mustard onto the lamb (this will allow the chorizo crumb mixture to stick to the lamb)
  • Apply the chorizo crumb to the lamb and firmly press down to make sure all surfaces of the lamb are covered
  • Roast in a preheated oven at 180 for 18-20 minutes (this will ensure a wonderfully pink center, cook for longer if you prefer) with crumb side up

For the salad:

  • Blanch the asparagus and peas in salted boiling water for 3-4 minutes depending on thickness
  • Drain and add the finely chopped mint and a knob of butter
  • Season and toss in a bowl with watercress

 

Serve and enjoy!

We have copies in the reception and each hotel room is supplied with their own copy for you to enjoy!