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http://www.lifestylefood.com.au/recipes/3443/roast-loin-of-salt-marsh-lamb-with-samphire-and-rosemary-potatoes

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Roast Loin of Salt Marsh Lamb with Samphire and Rosemary Potatoes

Ingredients

Method

  • 1.

    Seal the lamb loin in a pre heated pan, remove and allow to cool. Brush with Dijon mustard, and then roll in the chopped mixed herbs. Roll in cling film with a little olive oil to form a round sausage shape, Tie both ends keeping nice and tight. Place into a steamer for approx 8 min, turning after 4 min. remove and place to one side to rest.

  • 2.

    Peel the potato and cut into a barrel shape, using a mandolin slice into very thin slices. Then place a piece of rosemary into the centre of a piece of potato, then place another piece on top (sandwiching the rosemary between the potato), place into a hot pan with a little oil and butter, a shallow fry on both sides until golden brown.

  • 3.

    Mix the cress leaves and garlic scapes with a little vinaigrette, slice the lamb into 8 even pieces, then place onto the plate creating a circle alternating the lamb with the potatoes.

  • 4.

    Place the cress leaves into the centre, sprinkle over the blanched samphire and drizzle the vinaigrette around.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Roast Loin of Salt Marsh Lamb with Samphire and Rosemary Potatoes.

 
 

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