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David Kelman's recipe uses every part of a wonderful saddle of lamb, making the most of any offcuts to create a mince that protects the loins during cooking. Slow-cooked lamb rumps also appear in the dish, creating a layer of surprise in an accompanying potato terrine. View our recipe video for top tips on recreating this dish.
Loin of lamb, rump and potato terrine, aubergine purée, radicchio lettuce, and winter vegetables