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Roast Double Loin of Lamb with Braised Shallots and Herb Purée
Succulent roast lamb served with foil-braised shallots and a vibrant blended herb and spinach purée.
Dinner
Lamb
Roast
Shallots
Herb Purée
Estimated Nutrition
Calories
1120.1
kcal / serving
4480.2 kcal total
Carbs
27.1
g
per serving
108.3 g total
Fat
90.4
g
per serving
361.5 g total
Protein
49.6
g
per serving
198.4 g total
Cook Time
85
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
15
g
Butter
75
ml
Single Cream
Meat
1
kg
Double Lamb Loin
NutsSeeds
1
sprig
Thyme
fresh
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
12
cloves
Garlic
peeled
1
sprig
Rosemary
fresh
1
bunch
Mint
fresh
35
g
Parsley
flatleaf
15
g
Chervil
fresh
1
clove
Garlic
peeled, finely grated
OilsFats
120
ml
Olive Oil
plus extra for frying
2
tbsp
Olive Oil
Vegetables
900
g
Baby Shallots
peeled, ends trimmed
1
piece
Onion
peeled, roughly chopped
2
piece
Carrots
peeled, roughly chopped
1
stalk
Celery
roughly chopped
1
piece
Baby Shallot
for herb puree
100
g
Spinach
leaves
50
g
Sorrel
Method
1
Preheat the oven to 180°C.
2
Drizzle baby shallots with olive oil and thyme on a large piece of foil.
3
Seal the foil into a parcel and bake on a sheet for 40-50 minutes until soft.
4
Preheat the oven to 200°C for the lamb.
5
Season lamb with salt and pepper and sear in a hot pan for 2-3 minutes per side.
6
Place vegetables in a tray, top with lamb skin-side up, and roast for 30-35 minutes.
7
Rest the meat for 10 minutes and reserve the garlic cloves while discarding other vegetables.
8
Blanch parsley in boiling water, then refresh in cold water and drain.
9
Sauté one baby shallot in butter, then wilt the spinach, sorrel, and chervil.
10
Boil the cream with the herbs, spinach mixture, and grated garlic.
11
Blend the mixture into a smooth purée and season to taste.
12
Fry the braised shallots in olive oil for 2-3 minutes until golden-brown.
13
Carve the lamb and serve on a bed of purée with shallots and garlic.