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Roast lamb with minted pease pudding

Name: Roast lamb with minted pease pudding
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 large potatoes; 75g unsalted butter, plus extra melted butter for greasing and brushing; 3 onions, finely sliced; 650g lamb loin, trimmed of excess fat; 538g can marrowfat peas; Small handful fresh mint leaves, plus extra to garnish; White wine vinegar, to taste

Published: 31 Jan 07
Updated: 18 Mar 24

Serve this impressive dish at dinner parties. Tender roasted lamb with thin, crisp potatoes and minty pease pudding.

Easy
February 2007

Test kitchen approved

Serves 4
Takes 25 minutes to make and about 50 minutes-1 hour in the oven

Serve this impressive dish at dinner parties. Tender roasted lamb with thin, crisp potatoes and minty pease pudding.

Nutrition: per serving

Calories: 750kcals
Fat: 32.4g (11.8g saturated)
Protein: 48.1g
Carbohydrates: 71g (9.1g sugars)
Salt: 1.7g

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Ingredients

4 large potatoes
75g unsalted butter, plus extra melted butter for greasing and brushing
3 onions, finely sliced
650g lamb loin, trimmed of excess fat
538g can marrowfat peas
Small handful fresh mint leaves, plus extra to garnish
White wine vinegar, to taste

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Thinly slice the potatoes. Grease 4 x 10cm ovenproof dishes or ramekins with butter. Arrange the potato slices in each, overlapping them, seasoning and brushing with butter as you go. Bake for 30-40 minutes, until tender and golden.
Meanwhile, melt 50g of the butter in a pan over a medium-low heat. Add the onions and a pinch of salt and cook for 15 minutes, stirring occasionally, until soft.
Meanwhile, dry-fry the lamb in a frying pan over a high heat for a few minutes. Transfer to the oven and cook for 8-10 minutes for medium-rare. Rest for 5 minutes, then slice. Keep warm.

Drain all but 2 tablespoons liquid from the peas and heat in a pan for a few minutes. Blitz in a processor with the mint and remaining butter. Season to taste with vinegar, salt and pepper.
To serve, turn out a potato galette on each plate. Top with the onions, lamb and any meat juices. Spoon the pease pudding alongside and garnish with fresh mint leaves.