Ann Marie Butler's

Pan roasted Loin of Lamb with baby Leeks wrapped in Parma Ham, Vine Tomatoes and Minted Pea Puree

Pan roasted Loin of Lamb with baby Leeks wrapped in Parma Ham, Vine Tomatoes and Minted Pea Puree

Pan roasted Loin of Lamb with baby Leeks wrapped in Parma Ham

This is a perfect, seasonal recipe and would make a lovely Valentine’s recipe for that someone special. It is very easy to do at home and would be perfect with a quality red wine.

Savor the robust goodness of our Pan-Roasted Loin of Lamb, a dish that brings together perfectly cooked lamb loin with a crispy exterior, keeping all the juicy flavors intact. Accompanying the lamb is a side of baby leeks wrapped in Parma Ham, providing a tasty blend of savory and salty notes.

On the plate, you’ll find roasted vine tomatoes, delivering a sweet kick, and a Minted Pea Puree that adds a refreshing touch to the ensemble. Each element in this dish contributes to a well-balanced combination of textures and flavors, making it a straightforward yet delectable dining experience that you won’t soon forget.

Print Recipe
Prep Time: 20 mins
Pan roasted Loin of Lamb with baby Leeks wrapped in Parma Ham
Cook Time: 20 mins
Description:
Picture succulent, perfectly cooked lamb loin, boasting a golden-brown crust that seals in its rich, natural juices.
Ingredients:
• 700
grams of
Loin of lamb 175g x 4 portions (ask butcher to trim down for you)
• 16
cherry vine tomatoes
• 1.5
litres of
chicken stock
• 8
baby leeks (with the roots removed)
• 4
slices of
Parma ham
• 50
grams of
butter
• 2
shallots (finely sliced)
• 2
cloves of garlic (minced)
• 200
grams of
frozen peas
• 2
sprigs of
fresh mint
• 4
sprigs of
fresh rosemary
salt and pepper (freshly ground)
olive oil
Cooking Method:
For the Lamb:

Season the uncocked lamb well with salt, pepper and 1 clove of garlic (minced).

Heat the Pan to a high temperature and brown off the meat.

Then place on a tray with the vined tomatoes & Roast in the oven for approximately 6 minutes for a medium rare, 8 minutes for medium & 10-12 minutes for well done. Temperature is a very personal preference. We cook everything to medium rare in the restaurant unless requested otherwise.

Let the lamb rest for 10 minutes.

For The Minted Pea Puree::

Melt The Butter In The Pan.

Sautee off the shallots and garlic until soft.

Bring 1 litre of the chicken stock to the boil.

Simmer the peas in the boiling stock until soft (approximately 5 minutes).

Drain off the peas, keeping a tiny amount of the stock back.

In a food processor, blitz up the peas, shallot and garlic. Add some of the stock to loosen it out to a puree consistency.

Season with some salt and pepper.

Add some chopped mint to finish.

For The Baby Leeks::

Bring the other 500ml stock to the boil.

Drop in the leeks and simmer for only 3-4 minutes.

Remove the leeks from the boiling stock and plunge directly into ice water in order to make sure that vibrant green colour remains and the cooking process is halted.

While the lamb is resting, wrap 2 baby leeks in a slice of Parma Ham and sautee in a frying pan for a minute either side.

Recommended Serving::

Place some minted pea puree on the side of each plate, slice the lamb in slithers and place some of them alongside the pea puree.

Place 4 roasted tomatoes and 1 Parma-leek parcel on each plate. Drizzle the juice from the lamb pan over for extra flavour and garnish with a sprig of rosemary.

Pan roasted Loin of Lamb with baby Leeks wrapped in Parma Ham

Serve with a nice creamy garlic potato mash or sweet pomme puree for the finishing touch.

Enjoy it!