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Saddle of Lamb with Herb Crust and Dauphinoise Potato

Roast herb-crusted lamb served with creamy dauphinoise potatoes, glazed fennel, and a sweet balsamic cherry tomato jus.

DinnerLambPotatoesFrenchRoast
Estimated Nutrition
Calories
1068.9
kcal / serving
4275.6 kcal total
Carbs
57.2g
per serving
228.8 g total
Fat
71.3g
per serving
285.2 g total
Protein
49.6g
per serving
198.4 g total
Cook Time
65
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Sugar
CondimentsSauces
1
tbsp
Dijon Mustard
1
tbsp
Balsamic Vinegar
Dairy
150
ml
Double Cream
150
ml
Full-Fat Milk
15
g
Butter
for greasing
GrainsCereals
200
g
Breadcrumbs
Liquids
150
ml
Chicken Stock
one ladle
Meat
900
g
Saddle Of Lamb
boneless, rolled and tied with string
NutsSeeds
2
clove
Garlic
crushed
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
bunch
Thyme
chopped
1
bunch
Flat leaf Parsley
chopped
6
sprig
Thyme
for sauce
OilsFats
15
ml
Olive Oil
dash for frying
2
tbsp
Olive Oil
for sauce
Vegetables
1
kg
Potatoes
waxy variety, thinly sliced
1
head
Fennel
cut in half
4
piece
Cherry Tomatoes
skinned

Method

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