Roast lamb with minted pease pudding
- February 2007
- 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.
- 32.4g (11.8g saturated)
- 71g (9.1g sugars)
- 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
- 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.
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