This lamb recipe is bursting with flavour, thanks to the potato rosti and pea puree. From Fiona Maher for Masterchef Ireland.
Ingredients
- 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
Method
- 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!
Notes
By Fiona Maher for Masterchef Ireland
