For lamb crown in basil crust on pea-mint puree, first finely puree all ingredients for the crust in a kitchen blender and season to taste. Roll out between two layers of baking paper to about ½ cm thick and chill in the refrigerator.
Season the lamb crowns with sea salt and ground pepper. Sear all over in a pan with a little olive oil and set aside.
Portion the crust to the size of the lamb crowns, place over them, press down lightly and gratinate in the oven at 230 °C with the gratin function (or grill function) for about 4-5 minutes. Allow to rest briefly.
For the pea puree, sauté the shallots in a little olive oil, add the peas, season with sea salt, pepper, lemon juice and zest and mint, add the cream and then puree finely with a hand blender.
Cut the lamb crowns open, season the cut surface with sea salt and arrange on a plate together with the puree.
Decorate with fresh mint to taste and serve the lamb crown in basil crust on pea-mint puree.
Preparation Tip:
As an additional or - depending on taste - alternative side dish, you can also serve a refreshing herb salad with the lamb crown in basil crust on pea-mint puree!