Roast lamb with fennel puree and potatoes Recipe

A roasted rump of lamb with crushed potatoes, fennel puree and natural pan juices.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(39 votes) 3.8/5

Les ingrédients

Pour people
  • For the meat
  • Rump of lamb (200g) : 6 whole
  • Sunflower oil : 2 Tbsp
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • For the vinaigrette
  • Baby potato(es) : 500 g
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Cider vinegar : 40 ml
  • Maille Dijon mustard : 1 tbsp
  • Fresh thyme : 3 sprig
  • Olive oil : 150 ml
  • For the rest of the recipe
  • Fresh thyme : 3 sprig
  • Fennel : 1 whole
  • Chicken stock : 300 ml
  • Double cream : 30 ml
  • Banana shallot(s) : 1 whole
  • Unsalted butter : 25 g
  • Floury potato(es) : 1 whole
  • Garlic clove(s) : 1 whole
  • Olive oil : 30 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • For the vegetables
  • Baby spinach leave(s) : 200 g
  • Garlic clove(s) : 1 whole
  • Unsalted butter : 25 g



    Peel and finely dice the garlic, shallot and potato. Slice the fennel on a mandoline.

    Heat a sauce pan over a medium heat. Sweat the fennel, shallot and garlic in the pan with a splash of olive oil and the butter. After 5 minutes, add the sprig of thyme and potato, followed by the chicken stock. Cover the pan with a lid and turn the heat down to a simmer and cook for 10 to 15 minutes or until tender. Finally, blitz together with the cream and a knob of butter until smooth.

    Season with salt and pepper.

    For the spinach:
    Wash the spinach and peel the garlic clove.
    heat a saucepan over a medium heat and wilt the spinach in the butter. Place the garlic clove on the end of a fork and stir the spinach with the fork to infuse some flavour. Season with salt and pepper and whilst hot drain the spinach over a colander and press out the excess water with a spoon.

  • 2. FOR THE LAMB:

    Preheat oven to 200'C.

    Place a frying pan over a high heat with a splash of sunflower oil. Season the meat and seal on each side in the pan until golden brown. Then transfer to the oven and roast for 6-8 minutes, depending on size and thickness. When cooked remove from the oven and leave to rest.

    Once the lamb is rested, pass the juices through a sieve into a small saucepan. Bring to the boil and whisk in a small amount of butter to enrich the sauce.


    Wash the baby potatoes and place in a large pan of salted water. Bring the water to the boil then turn down to a simmer until the potatoes are tender. Drain.

    Peel and finely dice the shallot and garlic and mix together with the cider vinegar and mustard. Strip the thyme leaves from the stalk and chop roughly, then add to the vinegar and mustard mixture. Mix well and then slowly whisk in the olive oil until the vinaigrette begins to thicken and emulsify.

    Lightly crush the potatoes with a fork and then mix in the vinaigrette to taste. Be careful not to add to much as it will become too acidic.

  • 4. TO PLATE:

    Use a spoon to swipe puree across the plate, place the crushed potatoes at the base of the swipe, a small amount of spinach in the centre with the sliced lamb on top. Finish with the juices from the pan.

Chef's tip

«Allowing the meat to rest allows the muscle to relax and ensures that the meat will be tender. »

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