Loin of lamb with braised summer vegetables

Loin of lamb with braised summer vegetables

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 1/2 tablespoons olive oil
2 loins lamb, (from a 6–7 bone rack)
salt
freshly ground black pepper

For the braised summer vegetables

Quantity Ingredient
1 shallot
6-8 medium-thick asparagus spears
1 baby gem lettuce
2 tomatoes
100g peas
100ml Chicken and veal stock
few sprigs mint or basil
15g butter

Method

  1. Heat the oven to 180ºC.
  2. Heat 1 tablespoon of the olive oil in a frying pan over a low to medium heat. Season the lamb with salt and pepper, transfer to the pan and brown quickly all over.
  3. Transfer the lamb to a roasting tin and roast in the oven for 6–10 minutes until pink. Remove from the oven and set aside to rest for 3–4 minutes.
  4. Meanwhile, for the braised summer vegetables, halve, peel and finely slice the shallot. Snap the asparagus near the root end and cut into pieces 1–1.5 cm in length. Cut out the white stem of the lettuce and finely shred the leaves. Blanch the tomatoes in boiling water for 10 seconds, then refresh in cold water. Peel, quarter and deseed, then cut the flesh into fine dice (concasse).
  5. Wipe out the frying pan with kitchen paper and add the remaining olive oil and the shallot. Cook over a low to medium heat until starting to soften, about 3–4 minutes.
  6. Add the peas and asparagus and cook for 1 minute, then add the stock and bring to a simmer. Simmer for 2–3 minutes, or until the peas are just tender. Chiffonade 4–6 mint or basil leaves.
  7. Remove the pan from the heat and vigorously stir in the butter to thicken the sauce a little. Add the shredded lettuce, tomato concasse and the mint or basil. Taste and adjust the seasoning.
  8. Divide the braised summer vegetables between 4 plates. Carve the lamb into slices and place on top of the vegetables.

Variations

  • Loin of lamb with braised peas and baby onions: Replace the braised summer vegetables with 1 quantity braised peas and baby onions. Proceed as above.

    Loin of lamb with crushed Jersey Royals and tomato mint salsa: Omit the braised summer vegetables. Boil or steam 500 g Jersey Royals or small new potatoes until tender, then drain and crush with a fork while still warm, adding 20 g butter and some salt and pepper. Cook the lamb as for the main recipe and serve with the potatoes and a tomato and mint salsa (substituting mint for the basil).

    Loin of lamb with beans and artichokes: Omit the peas, asparagus and lettuce and add 1 crushed garlic clove to the shallot at the beginning of step 5. After adding the stock, add 400 g tin drained and rinsed small white beans, such as cannellini, and 1 quantity braised artichokes, cut in half, or a 300 g jar drained roasted artichoke hearts, halved or quartered. Simmer for 3–4 minutes to heat through the beans and artichokes, then taste, season and stir though the butter to thicken the sauce a little. Finally, add the tomato concasse and 1–2 tablespoons coarsely chopped parsley in place of the mint or basil. Serve with the lamb, cooked as for the main recipe.
Tags:
Leiths School of food and wine
cookery course
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