Lamb, burrata, asparagus and herb puree recipe

• 1 Cumbrian lamb cannon
• 1 Burrata
• 6 Spears of asparagus
• 10 Baby tomatoes
• 3 tbsp Vinaigrette
• 10 Hops
• 500 g (17.6oz) Leeks
• 50 g (1.8oz) Chervil
• 25 g (0.9oz) Coriander
• 30 g (1.1oz) Butter

1. Make the herb puree.
2. Melt the butter in a pan and add leeks and cook until very soft
3. Put the cooked, buttery leeks in a blender, add the herbs and blitz to form a puree.
4. Pass through a fine sieve into a bowl over ice
5. Add some oil to a hot pan and lightly fry the lamb until golden brown.
6. Add a knob of unsalted butter and baste the lamb for around 4 minutes.
7. Remove and leave to rest
8. Season the Burrata with salt and pepper and leave at room temperature
9. In boiling water, blanche the tomatoes for 10 seconds then plunge into iced water to refresh.
10. Peel away the skins and marinade in vinaigrette
11. Cook the asparagus and hops in boiling water for 1 minute, drain and toss in a small knob of butter
12. Spread a thin layer of herb puree on a plate then arrange the Burrata and lamb on top.
13. Finally, add tomatoes and cover with hops and asparagus

cumbrian lamb cannon, asparagus, tomatoes, vinaigrette, hops, chervil, coriander, butter

Taken from www.lovefood.com/guide/recipes/11827/marcus-waerings-lamb-burrata-asparagus-and-herb-pure (may not work)