Lamb croquettes with chilled pea puree

mushroom panna cotta and juniper crumble


Share on facebook
Share on twitter
Share on whatsapp
Share on email


8 portions

Prep time

45 minutes

Cook Time

20 minutes


For the lamb croquettes:

3 cups lamb shoulder braised (leftovers from Sunday lamb roast works great)

¼ cup cream

1 tblsp Dijon mustard

1 ½ tsp salt

½ cup braising jus

Pea puree

½ onion

2 small garlic

Olive oil

500g peas

1 L water

2 gelatine leaves bloomed

Mushroom Panna cotta

500ml cream

1 tbsp. chopped onion

1 spring thyme

4 tbsp. dried mushrooms soaked in hot water until soft

4 gelatine leaves


1 tbsp juniper berries

¼ cup butter

2 tbsp. sugar

1 ¼ cups bread flour

½ cup rye flour

1 ½ tbsp. salt

1 tbsp. milk


To serve:

Deep fry the lamb until golden, place a couple for squares of the panna cotta on a plate with a few teaspoons of the pea puree. Place the croquettes on the puree and crumb some of the crumble on top. Serve immediately before the panna cotta starts to melt.

Serve with Glen Carlou Pinot Noir


This is a great dish for using some leftover lamb from Sunday roast.

For the lamb croquettes:

Mix everything together but be careful not to overwork the mixture, check for seasoning. Set in the fridge until firm.
Roll into 25g balls and crumb (flour, egg and breadcrumbs)

Pea puree

Saute onions and garlic in oil. Add the water and bring to the boil, add the peas and boil for 1 minute. Strain the peas but reserve the liquid and peas separately. Add the peas to a blender and add enough water to make a smooth puree.

Mushroom Panna cotta

Sauté the onion and garlic until soft, add the thyme and mushrooms and then the cream, bring slowly to the boil, let it steep in hot place for at least an hour, season and add the bloomed gelatine. Strain the mixture and set in the fridge until needed.


Rub the butter in the flour and sugar. Add the salt and milk. Lastly add the crushed juniper berries. Bake the crumble until golden, then pulse in a blender.

Scroll to Top