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Loin of lamb, rump and potato terrine, aubergine purée, radicchio lettuce, and winter vegetables

Loin of Welsh Lamb, rump and potato terrine, aubergine purée, radicchio lettuce, and winter vegetables

Loin of lamb, rump and potato terrine, aubergine purée, radicchio lettuce, and winter vegetables

PT3H30M

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1
To begin, prepare the lamb saddle. Remove the two loins of lamb from the saddle and clean all fat and sinew from the loins. Set aside, reserving the fat for the sauce and the trimmings for the mince (farce)
  • 1 whole saddle of lamb
2
To make the farce, pass the lamb trimmings through a mincer. Sweat the carrot, shallots and garlic until tender, then add to the minced meat with the thyme leaves and season. Pan-fry a small lump of the mix, then taste for seasoning when it is cooked. Season the raw mix further is needed, then place between 2 sheets of cling film and roll out thinly to create an even layer
  • 20g of shallots, finely diced
  • salt
  • black pepper
  • 1 garlic clove, crushed
  • 20g of carrots, peeled and finely diced
  • 1 tsp thyme leaves, chopped
3
Remove the top layer of cling film and sprinkle the surface of the farce with meat glue. Place the loin on top and use the bottom sheet of cling film to roll the farce around the lamb
  • meat glue
4
Place approximately 6 slices of the ham onto a sheet of cling film and place the farce-covered loin on top. Season well and roll the ham around the loin
  • 12 slices of air-dried ham
  • salt
  • black pepper
5
Lay a sheet of caul fat onto a sheet of cling film and then place the rolled lamb on top. Roll in the caul fat then wrap tightly in cling film, ensuring the meat is completely sealed
  • caul fat
6
Preheat a water bath to 64°C and cook the loin for 30 minutes. When the time is up, remove from the bath and leave to rest for 10 minutes
7
Preheat the oven to 180˚C/gas mark 4
8
Now make the aubergine purée. Slice the aubergines in half lengthways, score the flesh diagonally then repeat in the opposite direction to create criss-cross incisions
  • 2 aubergines
9
Place the aubergines, cut-side up, into a deep roasting tray and cover with the remaining ingredients. Cover with a foil lid and place into the oven for about 40-50 minutes, until the flesh is very soft. Scoop out all the flesh, keeping the skin in one piece, and set aside
  • 1 garlic clove, sliced
  • 100ml of olive oil
  • 2 sprigs of rosemary, leaves picked
  • 2 sprigs of thyme, leaves picked
  • 1 chilli
  • 1 tbsp of ras el hanout
  • 2 shallots, peeled and finely sliced
10
Preheat a frying pan with a dash of oil, add the aubergine flesh and fry until caramelised. Blitz in a blender until smooth and add a little salt to taste. If too bitter, add a small amount of honey to taste
  • honey, optional
  • salt
11
Use a 4cm pastry cutter to cut out round discs of the reserved skin. Set aside to use for plating when required
12
Add the lamb rumps to a pressure cooker with no oil, fat-side down, over a medium heat. Add the carrot, leek, celery and shallot, then add the lamb and veal stock. Seal the pressure cooker and cook for 40 minutes, then allow to cool. Flake the meat with your fingers, reserving the remaining stock for the sauce later
  • 1 carrot, peeled and sliced
  • 1 leek, diced
  • 1 celery stick, diced
  • 1 shallot, sliced
  • 1000ml of lamb stock
  • 500ml of veal stock
  • 2 lamb rumps
13
To prepare the potatoes, finely slice on a mandoline and place in a large bowl with the melted butter, season with salt and chopped rosemary and toss to coat
  • 5 large potatoes, peeled
  • 250g of butter, melted
  • salt
  • 1 sprig of rosemary, leaves picked and chopped
14
Preheat the oven to 220˚C/gas mark 8
15
Line a small rectangular terrine mould with greaseproof paper, then add half of the potato in layers, seasoning with a little salt each time you finish a layer. Add the flaked lamb, followed by the remainder of the potato and wrap the overhanging greaseproof paper over the top
  • salt
16
Place into the oven for 30 minutes, then reduce the temperature to 180˚C/gas mark 4 and cook for a further 20 minutes. Remove from the oven, place a terrine mould of the same size on top of the parchment paper and place a weight on top. Press in the fridge for 8 hours to set
17
For the lamb sauce, place the lamb fat in a pan with a little water and cook until the water has evaporated. Add the red wine, reduce down to a syrupy consistency then add the reserved lamb stock that was used to cook the rumps
  • lamb fat, reserved from the saddle
  • 1.13l red wine
  • lamb stock, reserved from cooking the lamb rumps
18
Bring to the boil then pass through double muslin cloth. Reduce to a thin sauce consistency
19
Preheat the oven to 120˚C/gas mark 1/2
20
Cut the radicchio lettuce in half, wash and place into the stock with the garlic, thyme, parsley and celery. Cook in the oven for approximately 30-40 minutes
  • 1 radicchio, large
  • 200ml of vegetable stock
  • 1 garlic clove
  • 1 sprig of thyme
  • 1 sprig of parsley
  • 1 celery stick
21
When cooked, remove and place on a tray with a cloth
22
Now prepare the winter vegetables. Steam the baby beetroot for 20 minutes, until tender. Meanwhile, add the carrots to a pan of simmering water with the sugar. Cook for 3-5 minutes, until cooked through
  • 4 baby beetroots, peeled
  • 4 baby carrots, peeled
  • 2 tsp sugar
23
Add a dash of oil to a pan over a medium heat. Add the garlic, thyme and parsnips and pan fry for 8-10 minutes until golden
  • 1 sprig of thyme
  • 1 garlic clove
  • 4 baby parsnips
  • oil
24
When ready to serve, pan fry the lamb on a medium-high heat to get good colouring all over, then rest until ready to be sliced
  • vegetable oil
25
Slice the potato terrine into portions and warm in the oven. Slice the lamb. Place a swipe of the aubergine purée on each plate. Then arrange 2 aubergine discs, 3 slices of lamb and a piece of potato on each plate. Arrange the vegetables around the lamb and finish with the jus

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