The potato rosti and pea puree compliment the flavour of the lamb.


  • 1 loin of lamb
  • 2 garlic cloves
  • 2 large potatoes
  • 125 g frozen peas
  • 1 tblsp parsley
  • 1 tblsp mint
  • 1 tsp rosemary
  • 1 tblsp dried white breadcrumbs
  • homemade lamb stock (use the bones for stock with carrots, onions, celery, herbs and seasoning. i let it cook away for at least 6hours and top up liquid as required)
  • red wine
  • 1 tsp tomato puree
  • 1 tsp light brown sugar
  • 50 ml balsamic vinegar
  • olive oil
  • double cream
  • butter
  • milk
  • salt and pepper


  • Preheat oven to 190°C.
  • Peel and slice potatoes for Rosti and for Gratin.
  • Squeeze excess water from rosti potatoes using tea towel.
  • Place gratin potatoes in saucepan with double cream, seasoning and 2 cloves of chopped garlic
  • Heat olive oil in pan over high heat , reduce a little and spread a thin layer of potato on top and cook for 3-4 mins until crisp.
  • Remove from pan and place on tea towel.
  • Season Loin of lamb, place in breadcrumbs to cover and transfer to rosti for rolling.
  • Grease the trivet with olive oil, roll up the loin in the potato crust encasing in completely.
  • Place in the oven for 15 – 22mins (I will check at 15min stage as ovens vary!!)
  • While Lamb is cooking:
  • Bring the gratin potatoes to mild boil and simmer for 5 mins.
  • Bring cream, milk and mint to the boil for pea puree.
  • Add the peas and cook them for 4 mins if still frozen.
  • Season with salt and pepper and transfer to processor to blitz into fine puree.
  • Pass through sieve into clean saucepan and set aside.
  • Transfer gratin dauphinoise to oven with lamb and cook for 15mins or until tender.
  • Heat small saucepan pour in balsamic vinegar and red wine and boil for 5 mins until reduced by half. Add in sugar, stock tomato puree and rosemary and reduce for 10-12 mins or until at right sauce consistency. Season and keep warm.
  • Take lamb from oven and allow to sit uncovered for at least 5 mins.
  • Cut lamb into 4 thick pieces.
  • Plate up Gratin.
  • Spoon on pea and mint puree, place lamb pieces on top and drizzle with red wine and rosemary jus and a sprig of mint.
  • Bon Apetit!


By Fiona Maher for Masterchef Ireland

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