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Roast Loin of Salt Marsh Lamb with Samphire and Rosemary Potatoes


  • 1 x 220g - 250g salt marsh lamb loin (fat and sinew removed)

  • 25g each of chopped rosemary, mint, parsley and chervil

  • 1 tbsp Dijon mustard

  • 1 large potato

  • 10 small sprigs rosemary

  • Knob of butter

  • Picked chervil

  • 25g blanched samphire

  • 2-3 tbsp vinaigrette (with a sprinkle of mixed herbs added)

  • Selection of mixed cress leaves (shiso, affilia, pea shoots and garlic scapes)


  • 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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