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