Loin of Lamb with Black Pudding and Creamy Leeks
Recipe by James Martin from James Martin's Brittany
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
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.
Notes & Tips
Recipe reproduced with permission of Good Food Channel.
