Main content

Loin of Lamb with Black Pudding and Creamy Leeks

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


  • For the leeks

  • For the lamb


  • 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. :

  • 1.

    Add the slices of black pudding to the pan and cook for 2 minutes on each side. Set aside.

  • 2.

    Add the butter to the pan and scrape in any sticky bits or cooking juices to make a simple sauce.

  • 3.

    Serve slices of the lamb with the leeks, black pudding and a slick of the buttery sauce.


Recipe reproduced with permission of Good Food Channel.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Loin of Lamb with Black Pudding and Creamy Leeks.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine