Roast lamb with parsley and pine nut stuffing
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This roast lamb recipe makes a great centrepiece for special occasions such as anniversaries – Bryan Webb has cooked it successfully many times for parties at Tyddyn Llan. Get your butcher to bone the saddle of lamb for you because it’s a tricky job to do at home. Ideally you would make the stuffing the day before roasting. The potato dauphinoise varies slightly from the traditional recipe, but is less time consuming and still tastes as good as the classic method.
First published in 2015
Ingredients
Metric
Imperial
Roast lamb
Lamb jus
- 1000g of lamb bones
- 125ml of white wine
- 125ml of red wine
- 1 medium onion, medium dice
- 2 carrots, medium dice
- 2 celery sticks, medium dice
- 1 garlic bulb, halved
- 4 parsley stalks
- 3 sprigs of fresh thyme
- 1 sprig of rosemary
- 3 bay leaves
- 600ml of chicken stock
- 600ml of veal stock
Gratin dauphinois
- 750g of large potatoes
- 175ml of milk
- 175ml of double cream
- 1 tsp salt
- 15g of Parmesan, grated
- 2 garlic cloves
Stuffing
- 2 handfuls of flat-leaf parsley
- 50g of pine nuts
- 250ml of double cream
- 6 garlic cloves
- 120g of breadcrumbs
- salt
- pepper
Vegetables
- 100g of broad beans
- 100g of peas
- 1 sprig of mint
- 12 carrots
- 12 turnips
- 50g of unsalted butter
SAVE RECIPE
Equipment
- Mandoline
- Kitchen string
- Fine strainer
Method
1
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
- 1000g of lamb bones
2
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
- 1 medium onion, medium dice
- 2 carrots, medium dice
- 2 celery sticks, medium dice
- 1 garlic bulb, halved
3
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
- 125ml of white wine
- 125ml of red wine
- 4 parsley stalks
- 3 sprigs of fresh thyme
- 1 sprig of rosemary
- 3 bay leaves
- 600ml of chicken stock
- 600ml of veal stock
4
Remove from the heat and drain through a fine strainer. Leave to cool and refrigerate overnight
5
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
6
Pass the sauce through a fine strainer for the second time and set aside until needed
7
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
- 2 handfuls of flat-leaf parsley
8
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
- 50g of pine nuts
9
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
- 250ml of double cream
- 6 garlic cloves
10
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
11
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
12
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
13
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
- 750g of large potatoes
- 175ml of milk
- 175ml of double cream
- 1 tsp salt
- 15g of Parmesan
- 2 garlic cloves
14
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
15
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
- 100g of broad beans
- 100g of peas
- 1 sprig of mint
17
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
18
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
- salt
- pepper
- 50g of unsalted butter
19
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
First published in 2015
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