Herb Crusted Pendoylan Lamb, Potato gratin Puree #LoveLambWeek

It’s Love Lamb Week and we are celebrating by creating Herb Crusted Pendoylan Lamb, Potato gratin Puree, why not have a go at this recipe yourself.


serves 4

4 bone rack of lamb
2 8oz square cut rump of lamb

Potato Gratin Puree
5 Large Maris piper(peeled)
1 head of garlic (Fine diced)
1 bunch thyme (Picked)
1tsp Salt
1tsp Cracked black pepper
200ml Double Cream

100g Peas
100g Samphire
100g Sweetcorn
1tsb Welsh rapeseed oil
1 Pack baby carrots

Herb Crust
1 bunch coriander
1 bunch parsley
1 bunch lovage
Sourdough off cuts

Jus Roti
200ml White wine
100g Salted butter



For the Lamb

Preheat the oven to 180 (Fan)

To prep the lamb, remove any excess meat off the bones and scrape them clean with the blade of your knife. Score the fat on both the rack and the rump and season generously.

Pan fry both pieces until evenly golden then place in the oven:

Lamb rack for 12-14 minutes
Lamb rumps for 14-16 Minutes then leave to rest

For the Potato Gratin Puree

Slice the potatoes on a mandolin to approximately 1-3mm. Mix with salt, pepper, garlic and thyme. Layer into a deep tray overlapping each piece slightly until the tray if full or you run out of potato. Cover with the cream and bake for 1 hour until a small knife passes through with ease then place through a potato ricer to make the puree

For the Herb Crust

Place the bread into a food processer and then tear up the soft herbs and blitz all these together until a green breadcrumb is formed. Spread onto a baking tray and bake for 10 mins to dry out then set aside to cool.

For the Vegetables

Halve the carrots and blanch in salted boiling water until al dente. Mix the peas, samphire, sweetcorn in a pan with a tea spoon of rapeseed oil and cook until the samphire has slightly wilted.

For the Sauce

Take the pan you cook the lamb in and deglaze with the white wine removing all cooking residue, pour in all cooking juices and begin to reduce. Once the mix has reduced by half, add in the cubed butter cube at a time an emulsify to thicken.

To Serve

Swipe the puree over the plate, slice the rack and rump. Brush one side of the rack with Dijon mustard and dip into the cooled herb crumb. Arrange onto the plate with a line of the vegetable mixture, baby carrots and then drizzle generously with the Jus roti.


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