Lamb Roast with Oven Potatoes and Pea Puree

Ingredients

• 1.2 kg lamb back fillet (ready to cook, with bone and fat layer)
• Salt
• black pepper (freshly ground)
• olive oil
• 1 head of garlic
• 2 sprigs sage
• 1 sprig rosemary
• 3 sprigs thyme
• 2 sprigs lavender
• 600 g waxy potatoes
• 400 g Peas (frozen)
• 200 g starchy potatoes
• 250 ml vegetable broth
• 1 sprig mint
• 1 sprig basil
• 1 tsp tahini
• 3 tbsp olive oil

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Wash, pat dry, season the meat with salt and pepper, then sear it in a hot pan until browned on all sides. Place on a baking tray, top with herbs and quartered garlic head, drizzle with olive oil, and bake for 30-35 minutes until pink inside.

3. 3.

   Wash potatoes, cut them lengthwise in half, season with salt and pepper, spread on a baking tray, drizzle with olive oil, and roast for 30 minutes, turning occasionally.

4. 4.

   Meanwhile thaw the peas for the puree. Steam the potatoes for about 25 minutes. Bring vegetable broth to a boil, add peas, mint, and basil, cover and simmer for 5 minutes. Remove peas from broth and blend with some broth into a smooth purée. Peel the potatoes and mash them using a potato masher. Mix the pea purée, tahini, and 3 tbsp olive oil together, then gradually stir in enough broth to create a thick consistency. Season with salt.

5. 5.

   Remove the meat from the oven, let it rest briefly, separate from bone, slice into rounds. Plate the slices with roasted potatoes and pea purée, garnish with herbs and garlic, and serve.