Roast lamb with parsley and pine nut stuffing


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Roast lamb

Lamb jus

Gratin dauphinois



Start with the jus. Pre-heat the oven to 200˚C/gas mark 6. Place the lamb bones on a large roasting tray and brown in the oven for 60-90 minutes
Remove from the oven and drain of the fat into a large saucepan. Place the saucepan on a medium to high heat and add the carrots, onion, celery and garlic. Cook until lightly browned and then pour off any excess fat
Add the wine and then the bones into the pan. Bring to the boil, then add the thyme, parsley, rosemary and bay leaves. Cover with the stocks and add enough cold water to just cover the bones. Bring to a simmer and cook for 50 minutes, skimming of any scum, or fat that floats to the top
Remove from the heat and drain through a fine strainer. Leave to cool and refrigerate overnight
The next day, remove the layer of fat that will have formed on the top and discard. Pour the sauce into a saucepan, place on the heat and simmer to reduce to the consistency of a thin gravy
Pass the sauce through a fine strainer for the second time and set aside until needed
To make the stuffing, bring a large saucepan of water to the boil. Pick the leaves from the parsley stalks and blanch for 2 minutes. Remove and plunge into a bowl of iced water. Drain well and squeeze until very dry in a clean tea towel
Toast the pine nuts in a dry frying pan, stirring frequently, until they are light golden. Alternatively you can toast them in an oven set to 180˚C for 6-8 minutes
Place the cream into a pan and bring to the boil. Grate in the garlic and add the blanched parsley. Reduce the heat to a very gentle simmer, taking care that it does not catch on the bottom of the pan. When the mixture starts to thicken, add the toasted pine nuts and remove the pan from the heat
Stir the breadcrumbs into the hot cream a little at a time as you may not need all of them. Mix well and leave to cool
  • 120g of breadcrumbs
Lay the saddle of lamb on a work surface and carefully trim away as much fat as possible from the flank part. Trim the two fillets as well and season all the meat with salt and pepper
Spoon the stuffing down the centre of the saddle. Lay the two fillets on top and roll up the joint, tying it tightly and evenly with kitchen string. Put the stuffed lamb on a roasting tray and leave until ready to cook
To make the gratin dauphinois, preheat the oven to 180°C/Gas mark 4. Peel the potatoes and thinly slice them using a mandoline. Put the milk, cream, salt and Parmesan cheese in a large, wide pan. Grate the garlic, add it to the pan and bring to a simmer. Add the sliced potatoes and cook for about 5 minutes, by which time the starch in the potatoes will produce a thick, creamy mixture
Pour the contents of the pan into an ovenproof gratin dish. Cover with baking parchment paper and a layer of foil. Place the dish in a large deep roasting tray and carefully pour hot water around it to make a bain marie. Bake for 1 hour, removing the foil and paper for the final 20 minutes
To prepare the vegetables, bring a saucepan of water to the boil, add the broad beans and cook for 1 minute. Drain and refresh in cold water, then peel away the skins. In a separate pan of boiling salted water, cook the peas and sprig of mint together for 2-3 minutes, then drain
Peel or scrape the carrots and boil them along with the turnips in a pan of lightly salted water until just tender
To cook the lamb, preheat the oven to 220°C/Gas mark 7. Roast the saddle for 25 minutes for pink meat and 10 more minutes for well done, then leave to rest for about 20 minutes
Reheat the blanched vegetables in a pan of boiling water, then drain them and toss together in the butter. Add salt and pepper to taste. Heat the lamb jus through in a small saucepan
To serve, remove the string and carve the lamb into fairly thick slices. Cut a portion of gratin dauphinois for each diner and place at the centre of your serving plates. Top with the lamb and vegetables, then pour over some jus and serve
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