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Loin of Lamb with Black Pudding and Creamy Leeks

Recipe by James Martin from James Martin's Brittany

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Fromage frais leeks and a simple butter sauce add the finishing touches to James Martin’s mustard-crusted lamb.

Serves 2

Ingredients

For the leeks

25g unsalted butter
3 leeks, white parts only, chopped
2 bay leaves
3 sprigs rosemary
250ml dry white wine
4 tbsp fromage frais

For the lamb

1 tbsp olive oil
1 loin of lamb
2 tsp pommery mustard
1 lamballe black pudding, sliced
25g unsalted butter

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Method

For the leeks:

heat the butter in a frying pan and gently fry the leeks until softened but not coloured. Add the bay leaves, rosemary and wine and season with salt and pepper. Cook for 5-10 minutes. Stir in the fromage frais before serving.

For the lamb:

heat the olive oil in a frying pan. Season the lamb and brown on all sides in the oil. Remove from the pan, spread with pommery mustard and return to the pan to finish cooking – about 5 minutes. Leave to rest.

Add the slices of black pudding to the pan and cook for 2 minutes on each side. Set aside.
Add the butter to the pan and scrape in any sticky bits or cooking juices to make a simple sauce.
Serve slices of the lamb with the leeks, black pudding and a slick of the buttery sauce.

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