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


  • 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


  • 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.

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