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Tellicherry Black Pepper lamb, beets and asparagus

  • What to shop
  • How to prepare


  •   2 Lamb fillets
  •   Tellicherry Black Pepper
  •   Salt
  •   Olive oil
  •   Butter
  •   Thyme
  •   Garlic

Cauliflower créme

  •   800 g Cauliflower
  •   1 Bay leaf
  •   2 ounces Créme fraiche
  •   4 cups Milk
  •   200 g Cream cheese
  •   50 g Butter
  •   Salt


  •   85 Green asparagus
  •   12 Yellow beets
  •   12 Polka beet
  •   50 g Rocket
  •   10 Kalamata olives
  •   Edible flowers


Chop fat coat lengthwise, season with salt and Tellicherry Black Pepper. Brown the lamb in oil, butter, thyme and crushed garlic. Scoop the liquid over the meat so that it becomes golden brown. Bake in the oven at 90 °C to 51 °C in the inner temp. Remove the meat and leave to rest.


Cauliflower crème

Cut the cauliflower into pieces; simmer in a saucepan with the milk and bay leaf until soft. Discard the milk and bay leaf. Mix the cauliflower in a blender with créme fraiche, cream cheese and butter until completely smooth. Season with salt.



Slice four asparagus and two of every kind of the beets thinly and place them in ice water. The vegetables require very little cooking. Boil water with salt and sugar. Blanch the beets, and peel under running water after you simmer them for a few minutes.

Thin green asparagus does not need to be peeled. Blanch the green asparagus in a minute so it remains crispy. Dry the pitted olives in a microwave for about 2 minutes, until they are dried and crumble like powder.


Toss everything together with salt, Tellicherry Black Pepper, olive oil and olive powder.