A lovely French method of making the vegetables.


  • 4 lamb chops
  • 1 l chicken stock
  • 1 sprig of fresh thyme
  • 2 sprig of fresh rosemary
  • 5 garlic cloves
  • 1 large onions
  • 4 large waxy potatoes
  • for herb crust:
  • 50 g bread crumbs
  • 30 g parnesan
  • 1 sprig of the following herbs:
  • parsley
  • thyme
  • coriander
  • rosemary
  • 1 tblsp english mustard
  • for courgettes:
  • 3 small courgettes
  • 150 g cherry tomatoes
  • 1 spring of fresh basil
  • 1 sprig of rosemary
  • 2tbls balsamic vinegar
  • olive oil
  • salt
  • pepper
  • knob of butter


  • Finely slice the onions and garlic and sauté in a pan till soft and lightly coloured.
  • Then slice the potatoes on the mandolin.
  • Heat the stock with the garlic and rosemary and thyme then strain and set aside for later.
  • Grease the baking tin and layer the onions and potatoes till the tin is full and add the stock 2/3 of the way. Press down. Put in oven for 25 mins.
  • Pan fry the lamb and put it into oven for 6-7 mins.
  • Make the crush by putting all ingredients in a processor and pulse
  • Take out lamb and brush with mustered and add crust leave to rest, put back in oven ten min before serving for 3 mins to cook crust
  • Pan fry the chopped courgettes and rosemary with a glug of olive oil and balsamic.
  • Cook for a min and then add tomatoes cook for 2-3 mins before adding more seasoning/oil /balsamic.
  • When they are all soften put in basil and take off heat. Plate up.


By Anne Marie Darby for MasterChef Ireland.

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