Roast lamb with minted pease pudding

Roast lamb with minted pease pudding
  • Serves icon Serves 4
  • Time icon 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
Calories
750kcals
Fat
32.4g (11.8g saturated)
Protein
48.1g
Carbohydrates
71g (9.1g sugars)
Salt
1.7g

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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