• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Adrian Richardson's Stuffed Loin of Lamb with Pommes Galette

Serves 4 – Recipe sourced from MasterChef The Cookbook, Volume 1


Ingredients
Lamb Saddle
1 saddle, loin, fillet and flank attached
1 tablespoons unsalted butter
1 eschalots, finely diced
1 garlic clove, crushed
200grams baby spinach
½ bunch fresh thyme, leaves chopped
¼ bunch fresh rosemary, leaves chopped
200 ml extra-virgin olive oil


Pommes Galette
2 large Nicola potatoes, peeled
100 g unsalted butter, melted


Method
To make the stuffed lamb saddle, preheat the oven to 190˚C (170˚ fan-forced). Cut the fillet and loin from the bone, leaving enough fat from the flank to wrap the loin. You should end up with two loins, each with a flap of fat, and two thin fillets.


Melt the butter in a small frying pan. Sweat the eschalot and garlic until soft, then add the spinach and sauté until wilted. Remove from the pan and cool.


Lay the fillet next to the loin on the fat. Season the meat with salt and pepper and sprinkle with the herbs. Lay the spinach mixture along the loins. Roll the flank around the meat to form a log and tie with twine. Seal in a hot, lightly oiled ovenproof frying pan until browned all over. Roast in the oven for 12-15 minutes, until medium rare. Stand the meat, covered, to rest.


Meanwhile, to make the pommes galette, line a baking tray with non-stick baking paper. Use a mandolin or a very sharp knife, cut the potatoes into 3 mm thick slices. Arrange the slices overlapping into four rounds on the prepared tray. Brush with the butter and season. Bake for 15-20minutes, until golden brown and tender.  Serve with a glass of Pfeiffer Carlyle Shiraz.


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