A lovely loin brushed with some mustard and some fresh herbs and garlic too.
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Serves: 4 people
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0 - Black Pepper
4 cloves Garlic
1 - Lemon
20 ml Olive Oil
0 - Salt
1 - SuperValu Fresh Irish Lamb Loin
3 sprigs SuperValu Fresh Rosemary
2 sprigs SuperValu Fresh Thyme
1 tbsp Wholegrain Mustard
500 ml Chicken Stock Cube
or vegetable stock
1 handfull SuperValu Fresh Mint
1 sprig SuperValu Fresh Rosemary
100 ml White Wine
- Rub the loin of lamb with mustard and place in a bowl with the crushed rosemary, thyme, garlic, lemon zest and a drizzle of olive oil.
- Preheat the oven to 150˚C/300˚F.Gas Mark 2.
- Slice the potatoes 2 – 3 mm thick. Place the potatoes in a bowl and add the clarified butter. Season with salt and pepper and gently mix the potatoes to coat with butter. Arrange the potatoes in a single layer over a baking sheet or low pan, overlapping them slightly to look like fish scales. Cover with a second layer of parchment paper and a second fitting-baking tray. Place in the oven for 20 – 30 minutes until the potatoes are cooked. Remove from the oven and keep aside until ready to serve.
- Increase the oven temperature to 180˚C/350F/Gas Mark 4. Heat a large frying pan and sear the lamb, rosemary and garlic cloves on all sides, about 5 minutes. Season well with salt and pepper. Discard the rosemary and transfer lamb and garlic to a baking tray. Roast in oven about 25 – 30 minutes or until cooked. Rest in a warm place.
- Place the tray of the cooked potatoes back in the oven, while the lamb rests, for about 5 minutes until golden brown.
- In the meantime, degrease the frying pan. Over a medium heat, add the white wine and reduce by two thirds. Add stock and rosemary and reduce until it coats the back of a spoon. Strain through a sieve and add some fresh mint.
- Slice the lamb loin. And serve the maxim potato with the sliced lamb and a drizzle of jus.