Loin of Lamb in Potato Rosti Crust with Pea and Mint Puree

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


  1. Preheat oven to 190°C.
  2. Peel and slice potatoes for Rosti and for Gratin.
  3. Squeeze excess water from rosti potatoes using tea towel.
  4. Place gratin potatoes in saucepan with double cream, seasoning and 2 cloves of chopped garlic
  5. 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.
  6. Remove from pan and place on tea towel.
  7. Season Loin of lamb, place in breadcrumbs to cover and transfer to rosti for rolling.
  8. Grease the trivet with olive oil, roll up the loin in the potato crust encasing in completely.
  9. Place in the oven for 15 – 22mins (I will check at 15min stage as ovens vary!!)
  10. While Lamb is cooking:
  11. Bring the gratin potatoes to mild boil and simmer for 5 mins.
  12. Bring cream, milk and mint to the boil for pea puree.
  13. Add the peas and cook them for 4 mins if still frozen.
  14. Season with salt and pepper and transfer to processor to blitz into fine puree.
  15. Pass through sieve into clean saucepan and set aside.
  16. Transfer gratin dauphinoise to oven with lamb and cook for 15mins or until tender.
  17. 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.
  18. Take lamb from oven and allow to sit uncovered for at least 5 mins.
  19. Cut lamb into 4 thick pieces.
  20. Plate up Gratin.
  21. Spoon on pea and mint puree, place lamb pieces on top and drizzle with red wine and rosemary jus and a sprig of mint.
  22. Bon Apetit!


By Fiona Maher for Masterchef Ireland


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