Roast loin of lamb with baby courgettes and basil purée

111 Matt Tebbutt recipe template

Preparation time
over 2 hours

Cooking time
over 2 hours

Serves
Serves 6–8

By Adam Handling
From Saturday Kitchen

Ingredients

For the lamb sauce

  • 2 tbsp olive oil
  • 1 large onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 3 sticks celery, peeled and diced
  • 1 garlic clove, peeled and diced
  • 375ml/13fl oz white wine
  • 8kg/17lb 10oz lamb neck bones
  • 5 litres/8¾ pints chicken stock
  • 3 tomatoes, roughly chopped
  • 3 flat cap mushrooms, roughly chopped
  • 250ml/9fl oz veal reduction
  • 2 sprigs thyme
  • 25ml/1fl oz soy sauce

For the basil purée

  • 50ml/2fl oz olive oil
  • 3 garlic cloves, thinly sliced
  • 10 courgettes, thinly sliced
  • 500g/1lb 2oz basil

For the chicken and basil mousseline

  • 270g/10oz chicken breast, excess sinew and fat removed, then sliced
  • 1 egg white
  • 2g salt
  • 0.5g ground white pepper
  • 175ml/6fl oz double cream
  • 100g/3½oz basil, finely chopped
  • 250g/9oz sweetbreads, roughly chopped
  • 100g/3½oz haggis

For the lamb saddle

  • 1 long saddle salt-aged lamb, bark removed and loin removed from the backbone

For the courgette flowers

  • 8 courgette flowers, washed in saltwater

For the garnish

  • 8 baby courgette, trimmed and sliced lengthways
  • 2 tbsp monk’s beard
  • handful fresh chervil
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