Loin of lamb with gnocchi and peas

  • Main
  • medium
  • 4
  • 1 hour 20 minutes


Share recipe




Pea oil



To make the pea oil, place the pea pods on a metal tray and use a blowtorch to char and scorch them (you can also place them under a hot grill). Transfer the pods to a saucepan, cover with the olive oil and bring to 37ºC. Remove from the heat, transfer to a blender and blitz until smooth. Strain the oil through muslin cloth set over a bowl of iced water. Let the sediment settle to the bottom, then strain off the oil on the top and reserve for later
Preheat an oven to 180ºC/gas mark 4. Score the potatoes around their middles, then bake in the oven on a bed of salt until they're soft all the way through (about 1 hour 30 minutes)
Once the potatoes are cooked, scoop out the flesh and pass through a fine sieve. Weigh out 400g of the potato flesh and place in a bowl with the flour, egg, egg yolk and a pinch of salt. Mix together until it forms a smooth dough, then cover and rest in the fridge for 20 minutes
Roll the dough into a long sausage, about 2.5cm thick, on a lightly floured work surface. Cut into 2cm lengths, then use a floured fork or a gnocchi board to create indentations on each gnocchi. Keep on a baking tray lined with parchment paper and dusted with flour
Bring a big pot of salted water to the boil, then turn down to a simmer. Cook the gnocchi in the simmering salted water until they float then lift out with a slotted spoon and transfer to a bowl of iced water to stop them cooking. Drain on a cloth and reserve for later
To make the dressing, mix together all the dressing ingredients with 100ml of the scorched pea oil and season. Set aside
To cook the vegetables, bring a salted pan of water to the boil. Add a knob of butter, a pinch of salt and a pinch of sugar, then add the carrots. Cook for 5 minutes, then add the peas and cook for a few more minutes
Season the lamb loins all over and place a frying pan over a high heat. Sear the loins in a little oil until coloured all over, then continue to cook for 3 minutes on each side. Remove from the pan and leave to rest
  • 4 lamb loins, approximately 140g each, trimmed
  • olive oil, for cooking
In the same pan, add a drizzle of olive oil and fry the gnocchi for 1 minute. Add a knob of butter and colour the gnocchi for another minute or two
  • 1 knob of butter
Slice and arrange the lamb neatly onto warmed plates. Arrange the gnocchi alongside, drain the peas and carrots and divide between the plates. Spoon the dressing over the lamb and garnish with a few pea shoots. Finish with the resting juices from the lamb and a drizzle of good aged balsamic vinegar (if using)
  • pea shoots, to garnish
  • balsamic vinegar, for drizzling (optional)
Share recipe